Miso Aubergine Steaks

Published: 10 Jun 2021
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Aubergines grill beautifully, whether in an oven or on the BBQ, and they are plentiful in summer. This simple-to-make recipe by Alain James Grech of Chef’s Table won’t take much time and adds a flavour to your summer table that is truly unique!

Serves 2


1 Aubergine medium size

1 tbsp  miso paste

1 tbsp  rice vinegar

1 tbsp sugar

1 tsp yuzu

1 tbsp sesame oil

2 tbsp vegetable oil for frying

Spring onions or watercress and toasted sesame seeds for garnish

Salt and Pepper


Cut Aubergine in half and score deeply. Fry on the flesh side for 5 minutes in vegetable oil, flip and cook for 5 minutes on the skin side. Prepare sauce in a small bowl by adding miso paste, rice vinegar, sugar, yuzu and sesame oil. Mix ingredients until you get a smooth paste.

Brush paste on the flesh side of the aubergine and grill at 160 degrees or in BBQ until the paste is nicely caramelised.

For presentation, get a bit rustic and serve on a board. Add salt and pepper and garnish with parsley or spring onions. (for a creative touch, serve with wild mushrooms lightly fried in butter)

Georges’ Favourite

Wine Pairing

Miso, the thick, deeply savoury paste with toasty salty-sweet richness dictates the wine choices. And, a fruity, vibrant one like Delicata’s lighter red Gellewza is a winner. The contrast between the mellow umami flavours of the dish and the wine’s nice plum and cherry fruit flavours is delish! This red has a gentle yet broad palate with supple tannins and, above all, an intriguing hallmark of liquorish. Drink cellar cool.