Miso Aubergines with Tofu, Sesame & Chilli

Serves: 4

Prep: 10 minutes

Cook: 45 minutes

Miso aubergines seem to be all the rage at the moment, and with good reason – the flavours work beautifully together. This version adds a punchy sesame and lime dressing to dress both the aubergines and crispy tofu. Serve alongside fluffy white rice.

Recipe from The Green Roasting Tin by Rukmini Iyer


  • 2 aubergines, halved lengthways
  • 250g firm organic tofu, cut into 1.5cm slices
  • 100g spring greens, thickly sliced
  • 75g miso paste
  • 1 tablespoon sesame oil
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 red chilli, finely chopped
  • 2cm ginger, grated
  • 2 cloves garlic, minced
  • 2 limes, juice and zest
  • 30ml soy sauce
  • 30ml sesame oil
  • 3 spring onions, finely sliced
  • 30g sesame seeds
  • White rice, to serve


  1. Preheat the oven to 180C fan/200C. Cut deep cross hatches into each aubergine, then transfer to a roasting tin along with the tofu and spring greens.
  2. Mix the miso paste with the sesame oil, ginger and garlic, then rub this into everything in the roasting tin. Transfer to the oven to roast for 45 minutes.
  3. Meanwhile, mix the chilli, ginger, garlic, lime juice, soy sauce and spring onions together. Tip the dressing over the aubergine and tofu as soon as it comes out of the oven, then scatter with the sesame seeds before serving hot, with rice alongside.

Note: You probably already have your favourite tofu brand – I’ve found that the ‘Tofuu’ organic brand from the supermarket works well roasted.