Miso glazed Aubergine tacos
"Killer taco recipe that packs a flavour and nutritious punch. Eat cold or hot"
-- @cecilevadas
A Note from Feedfeed

Eggplant (aubergine) is one of those ingredients similar to mushrooms that take on any flavors you introduce it to. These fusion tacos are influenced by Asian flavors such as miso, sake, and Shaoxing wine. Elegant, something new, and delicious so be sure to give these a try!


Prep time 5mins
Cook time 15mins
Serves or Makes: 2


  • 2 tablespoons mirin
  • 2 tablespoons red miso
  • 1 tablepoons sake
  • 2 tablepoons shaoxing wine
  • 1 tablepoons brown sugar
  • 1 tablepoons ketchup manis
  • 1/ 2 cut into wedges aubergine
  • 1 tabelspoons sesame oil
  • 6 tacos
  • 14 shiso leaves
  • 1 avocado
  • 1/ 2 lime juice
  • 1/ 4 sliced celery
  • 2 tablepoons cilantro


  • Step 1

    In a small pot, whisk together the miso, mirin, sake or rice wine vinegar, shaoshing wine and sugar on a medium high heat until it reaches a thicker consistency. Add the ketchup manis and whisk until beginning to bubble.

  • Step 2

    Place the aubergine in a bowl and pour over the miso sauce. Mix to coat all sides of the aubergine.

  • Step 3

    Heat the sesame oil in a non-stick medium pan. Add the aubergine and cook until both the aubergine and sauce has reduced in size and stick - roughly 5 minutes.

  • Step 4

    Mash the avocado in a small bowl and add the lime juice, pinch of sea salt and flowering coriander.

  • Step 5

    On warmed or grilled tacos, spread the smashed avocado mixture over the bottom. Add two shiso leaves per taco and then top with the miso aubergine and sliced celery. Sprinkle any extra sprouted coriander and squeeze lime over the top.