# Recpie: Miso BBQ Aubergine

https://blog.cynexia.com/recpie-miso-bbq-aubergine

Author: [Rob Aleck](https://blog.cynexia.com/pages/about) · https://github.com/mnbf9rca · https://www.linkedin.com/in/robertaleck/ · https://family-foqos.app/

Published: 2026-08-09
Categories: Recipe


## glaze

- 30g white or red miso (white = sweeter/milder, red = deeper/saltier)
- 15ml soy sauce
- 15ml mirin (or 10ml rice vinegar + small pinch sugar)
- 10g grated garlic
- 10g sesame oil
- 15ml honey
- optional: 5g grated ginger

## Method

1. Halve aubergines lengthways. Score the cut face in a crosshatch \~1cm deep without piercing the skin. This speeds cooking and lets glaze penetrate.
2. Lightly oil the cut face only. Do not soak it — aubergine absorbs oil indefinitely. Use high temperature oil (vegegable or avocado oil, not olive)
3. Grill cut-side down over medium heat 6-8 minutes until charred and the flesh is collapsing soft. Flip to skin-side down for another 4-6 minutes.
4. Test doneness: the flesh should be fully translucent and yielding throughout, no white spongy core.
5. Brush glaze onto the cut face. Return cut-side down over medium-low heat 2-3 minutes to caramelise. Watch closely — it scorches quickly.
6. Re-glaze and finish skin-side down 1-2 minutes to set the lacquer without burning.