Baked Aubergine with Miso, High in Fibre

A fantastic source of both fibre and protein, this baked aubergine is a fantastic vegetarian meal, which packs a huge amount of flavour!

Aubergines are a great source of nutrients, high in antioxidants and their high fibre content may help control blood sugars. Foods high in fibre allow for slower digestion and glucose absorption; eating a diet rich in fibre may help maintain steady blood sugar levels. Aubergine are also low in calories, making them ideal for fasting days.

This is one of our 450+ recipes, made by our in-house nutritionist, specifically for The Fast 800 Online Programme.

Serves: 1

Calories per serving: 347 calories

Prep time: 10 minutes

Cook time: 40 minutes


  • aubergine, in half lengthways
  • 1/2 tbsp extra virgin olive oil
  • 20 g miso paste (genmai)
  • 1/2 tbsp tamari sauce
  • 1cm root ginger, grated
  • 25 g peanuts, crushed
  • spring onion, sliced
  • 50 g edamame beans, defrosted if frozen
  • 1/4 red chilli, sliced, to serve
  • 1/4 tsp dried chilli flakes


  1. Preheat the oven to fan forced 180°C/200°C/350°F/Gas mark 4.
  2. Deeply score auberine flesh in a criss cross pattern, place on a lined baking tray and brush open side with oil – bake for 30 minutes until lightly browned.
  3. While aubergine is baking, mix tamari, miso, ginger and chilli flakes together to form a paste.
  4. Remove the baked aubergine from the oven and brush with the miso mix, sprinkle over peanuts and spring onion. Scatter edamame over the tray and return to oven for 8-10 minutes, until peanuts are browning and edamame is hot.
  5. Serve with fresh red chilli scattered over the top.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • This recipe can be batch cooked and frozen in portions for up to 2 months. Defrost and reheat before serving.
  • Edamame soybeans can be found in the freezer or tinned section (in pods or podded).

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