Grilled Aubergines with Miso and Chia Seed Glaze
  • 1 large aubergine, or 2 small ones
  • Oil for frying
  • 3 or 4 spring onions
  • Small handful coriander
  • 1 red chilli (optional)
  • For the Seedy Miso Glaze
  • 3 tbsp miso paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • Small piece of ginger, grated
  • 1 tsp honey or agave nectar
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sunflower seeds
  1. Cut your aubergine in half, and score the inside of the flesh in a diamond pattern, trying not to cut all the way through. Brush both the white cut side and the purple outside with oil.
  2. Heat a good heavy-bottomed frying pan over a high heat, and fry your aubergine for 4-5 minutes each side. Press down firmly with a spatula from time to time to soften the flesh and increase the surface area in contact with the pan.
  3. Meanwhile, preheat your grill to medium and mix together the ingredients for your glaze (it’s easiest to just put them in a jar and shake)
  4. Take your aubergines from the pan, and place cut-side-up on your grill pan. Smear the glaze mixture over the cut side and grill for 5-8 minutes, watching for signs of burning.
  5. When ready, serve with sliced spring onions, and scattering of coriander and a little sliced chilli.
Recipe by Veggie Runners at