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Japanese Roasted Aubergine

Prep Time:

30 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

If you are a fan of the soft, sweet flesh of roasted aubergine, then this recipe is for you. Paired with an edamame and radish salad, this becomes a great vegetarian/vegan option for a lunch or supper.


1 aubergine

2 tbsp sesame oil

3 tbsp rice vinegar

1.5 tbsp soy sauce

0.25 tsp ginger paste

1 tbsp sugar

1.5 tsp toban djan (chinese chilli bean sauce)*

0.25 tsp garlic paste

2 spring onions

80g fresh or frozen edamame

4 red radishes

30g peeled red onion

* if you can’t find toban djan, use a 1/2 tsp chilli powder as a substitute


remove the aubergine stem, then halve lengthways

score the flesh with a knife in a  criss-cross pattern then soak the aubergine, flesh side down in water for 10 mins

to prepare the sauce:

put the soy sauce, rice vinegar, ginger paste, sugar, chilli bean sauce and garlic paste in a bowl and mix together well

chop the spring onion finely, add to the sauce and mix well

heat your oven to 180’C / 350 F

brush a baking tray with the sesame oil and roast the aubergine for 25 mins (approx.)

meanwhile, prepare your salad:

simmer the edamame for 2-3 mins in boiling water

slice the onion thinly and soak in water for 10 mins

remove the ends of the radish and slice thinly

mix the edamame, onion & radish together

remove the aubergine from the oven and place one half on each plate

place 1/2 of the edamame salad next to the roasted aubergine 

your dish is now ready to serve - finally, drizzle the sauce over the aubergine

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