If you’re craving something that’s umami-rich, comforting, and packed with flavor, you’ve come to the right place! Our Miso Glazed Aubergine with Smashed Potatoes is an absolutely mouthwatering dish that combines the smoky, savory taste of miso with the crispy tenderness of aubergine (eggplant) and the creamy indulgence of smashed potatoes. This dish is the perfect combination of comfort food and bold, exciting flavors!
When we first stumbled upon this combination, we didn’t expect to fall in love with it as much as we did. But now, it’s one of those recipes that we can’t stop making—whether it’s for a weeknight dinner or special occasions. The rich miso glaze on the aubergine gives it a satisfying depth, and paired with fluffy smashed potatoes, it’s like the perfect harmony of flavors and textures.
Why This Recipe Works So Well
✔ Flavor-packed miso glaze – A perfect balance of salty, sweet, and umami.
✔ Tender, caramelized aubergine – The miso glaze brings out its natural sweetness.
✔ Crispy smashed potatoes – Comforting, with a delicious crunch.
✔ Easy to prepare – Simple ingredients, maximum flavor!
Aubergine is one of our all-time favorite vegetables for its ability to soak up rich flavors, and the miso glaze really takes it to the next level. Meanwhile, the smashed potatoes add just the right amount of creaminess and a crispy bite to complement the dish.
🍽️ The Magic of Miso Glaze
Miso is one of those ingredients that instantly makes any dish feel extra special. The combination of fermented soybeans, rice, and salt brings a deep, rich flavor that’s both savory and satisfying. In this recipe, we’re using a white miso paste, which has a slightly milder, sweeter flavor than red miso, making it perfect for pairing with the delicate aubergine.
We love brushing this glaze onto the aubergine slices before roasting them, allowing the heat to caramelize the miso and create a gorgeous, sticky glaze that coats each piece perfectly.
💡 Fun Tip: For an even deeper flavor, you can marinate the aubergine in the miso glaze for about 30 minutes before roasting! This will allow the flavors to really soak in.
🥔 The Perfect Smashed Potatoes
Smashed potatoes are like the ultimate comfort food—crispy on the outside, tender on the inside. They make a perfect side dish for any meal, and in this case, they pair beautifully with the rich miso-glazed aubergine.
Here’s how we make them perfect every time:
- Boil the potatoes until fork-tender but not too soft.
- Smash them gently with a fork to keep them chunky.
- Roast them with olive oil, garlic, and rosemary until golden and crispy.
The result? Crispy edges, soft centers, and a garlic-infused flavor that brings the entire dish together.
💡 Pro Tip: Make sure you don’t overcrowd the potatoes on the baking sheet to get the crispy texture we all love!
🍽️ How to Serve and Enjoy
This dish is super versatile, and you can enjoy it in different ways:
✔ As a main course – Filling and hearty, perfect for lunch or dinner.
✔ With a side salad – A light green salad with a tangy vinaigrette complements the richness of the dish.
✔ With a dollop of yogurt – For extra creaminess, add a spoonful of vegan yogurt or cashew cream on top!
✔ As part of a vegan feast – Serve alongside other veggie-based sides like roasted carrots, steamed broccoli, or a quinoa salad.
💡 Fun Twist: You can also serve it with a side of pickled vegetables for some added tang and crunch!
🍴 A Dish for All Occasions
Whether you’re cooking for a cozy weeknight dinner or preparing something special for guests, this Miso Glazed Aubergine with Smashed Potatoes is sure to impress. It’s a meal that brings together the best of vegan comfort food and bold, adventurous flavors.
We love making it again and again because it’s one of those recipes that just never gets old—every bite is a new experience! 🍽️💚
Ingredients
For the Miso-Glazed Aubergine:
- 2 large aubergines cut into 1/2-inch thick slices
- 3 tbsp white miso paste
- 2 tbsp mirin sweet rice wine
- 2 tbsp sake Japanese rice wine or dry white wine
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tbsp sesame seeds toasted
- 2 spring onions thinly sliced
For the Smashed Potatoes:
- 1 lb 450 g baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp rosemary finely chopped
- Salt and black pepper to taste
Instructions
- Prepare the Miso-Glazed Aubergine: Preheat the Broiler: Set your oven to the broil setting.
- Prepare the Aubergine: Place the aubergine slices on a baking sheet lined with parchment paper or aluminum foil.
- Make the Glaze: In a small bowl, whisk together the miso paste, mirin, sake, soy sauce, sugar, sesame oil, and water until smooth.
- Apply the Glaze: Brush the miso glaze generously onto both sides of the aubergine slices.
- Broil the Aubergine: Broil the aubergine slices for 4-5 minutes on each side, or until they are tender and caramelized. Keep a close eye to prevent burning.
- Prepare the Smashed Potatoes: Boil the Potatoes: In a large pot, bring water to a boil. Add the baby potatoes and cook until tender, about 15 minutes. Drain and let them cool slightly.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Smash the Potatoes: Place the boiled potatoes on a baking sheet. Using the back of a fork or a potato masher, gently press down on each potato to flatten it slightly.
- Season the Potatoes: Drizzle the olive oil over the smashed potatoes. Sprinkle with garlic powder, rosemary, salt, and black pepper.
- Roast the Potatoes: Roast the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Serve: Plate the Dish: Arrange the miso-glazed aubergine slices on a serving platter. Sprinkle with toasted sesame seeds and thinly sliced spring onions.
- Add the Potatoes: Serve the crispy smashed potatoes on the side.
Notes
Frequently Asked Questions About Our Miso-Glazed Aubergine with Smashed Potatoes
🍆 Can I Use a Different Type of Eggplant Instead of Aubergine?
Yes! While aubergine is the most common variety, you can use other types of eggplant like Japanese or Chinese eggplant. They will cook similarly and absorb the flavors just as well.
🥔 Can I Use a Different Type of Potato for the Smash?
Absolutely! You can use Yukon Gold, Russet, or any waxy potato. Just choose one that holds its shape well after boiling.
🌱 Can I Make This Dish Vegan?
Yes! The recipe is already vegan-friendly. Just ensure that the miso paste and any other ingredients you use, like soy sauce, are plant-based.
🍯 Can I Make the Miso Glaze Sweeter?
Yes, if you prefer a sweeter glaze, you can add a bit of maple syrup, agave nectar, or a little extra sugar to balance the salty miso flavor.
🔥 Can I Grill the Aubergine Instead of Roasting It?
Yes! Grilling the aubergine will add a smoky flavor. Brush it with some oil and miso glaze, then grill until tender and slightly charred.
🌡️ How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the aubergine and smashed potatoes in the oven or microwave before serving.
We hope these tips help you make the perfect Miso-Glazed Aubergine with Smashed Potatoes! Enjoy! 🍆🥔🌱
This dish is a dream! The miso glaze elevates the aubergine, and the mashed potatoes complete it with a satisfying touch.