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Eggplant Recipe with Nori & Sesame

Eggplant Recipe with Nori & Sesame

Course: MainDifficulty: Easy


Prep time


Cooking time



This eggplant recipe with Nori & Sesame is simply delicious with its miso glaze. A satisfying vegan recipe that contains all the essential nutrients to be healthy.


  • 3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern

  • rice bran oil, for brushing

  • spring onion, cut into julienne, to serve

  • Wild or Farmed Nori Fronds, roasted sesame seeds, and tatsoi cress (optional), to garnish

  • rice (optional), to serve

  • Miso glaze
  • 75 gm (1⁄4 cup) shiro (white) miso paste

  • 2 tbsp mirin

  • 1 tbsp light soy sauce or shoyu (see note)

  • 1 tsp sesame oil

  • Dressing
  • 2 tsp light soy sauce or shoyu

  • 1½ tsp brown rice vinegar

  • 1 tsp sesame oil


  • Simply combine ingredients in separate bowls for the Miso glaze, and dressing.
  • Preheat oven grill to high heat and line a baking tray with baking paper.
  • Brush eggplant with oil, season with salt and place on tray cut-side up. Grill until golden and just tender (8-10 minutes).
  • Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat.
  • Drizzle eggplant with dressing, top with spring onion, Nori Fronds, sesame seeds and tatsoi cress and serve.

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