Miso Melanzani

Miso Melanzani

Our recipe for Miso Melanzani is not only wonderfully simple, but it also tastes wonderfully good. For this recipe both ours can be used Mugi Miso as well as ours Chickpea miso be used. Both give this dish its unmistakable umami taste and turn a simple vegetable into a true taste sensation.

For those wondering about the term Melanzani, it is the Austrian word for eggplant. It is derived from the Italian name Melanzana .

This recipe for Miso Melanzani is suitable as a vegan main dish if you serve it with rice, for example, but it can also be served as a vegetable side dish. You can often find similar recipes in which the melanzani are garnished with sesame seeds at the end. We think there are also delicious, local alternatives, such as pumpkin seeds. Chopped pumpkin seeds not only add extra crunch and flavor, but also have a significantly lower CO2 footprint. With our products and a few tricks, such as pumpkin seeds, we create an Asian dish made from regional ingredients. Asia goes Austria.


  • 4 pcs. Melanzani (aubergine)
  • 4 tbsp miso
  • 4 tbsp soy sauce
  • 4 tsp sugar
  • Spring onion
  • chopped pumpkin seeds



Mix the miso with soy sauce and sugar. Chop the pumpkin seeds and cut the spring onion into rings. Halve the aubergine and cut the flesh into a diamond shape.
Fry the aubergine with the cut side down in an oiled pan. After 3 minutes, turn and fry on the other side as well.
Place the fried aubergine on a baking tray lined with baking paper and brush generously with the miso marinade.
Bake in the preheated oven for about 30 minutes at 180 degrees. Prick with a fork to check whether the aubergine is soft.
Garnish the aubergine with spring onions and chopped pumpkin seeds and enjoy.
Jasmine rice, for example, is suitable as a side dish

This dish is ideal as a side dish, but also as a main course.

Enjoy it,

your pleasure koarl

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