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Miso-glazed Aubergines, Kale, Red Onion and Pumpkin Seeds with Butterbean Mash

Coating the aubergines and pumpkin seeds with a savoury miso paste mix gives a lovely golden caramelised exterior and the salty umami flavour balances well with the citrusy crispy kale, sweet roasted onions and creamy butterbean mash.

Miso-glazed Aubergines with Kale, Red Onion and Pumpkin Seeds

Serves 2 | Dietary: Vegan and Gluten-free option

Prep Time: 15 minutes | Cook Time: 25 minutes


  • 1 medium aubergines, cut in half widthways then into 3cm wedges
  • 1 red onions, sliced into 6 wedges
  • 2 tbsp pumpkin seeds
  • 200g buttonhole kale or red Russiankale
  • Juice of halfof a lemon
  • Large pinch of sea salt flakes
  • Good quality rapeseed oil for drizzling

Glaze mix

  • 1 tsp brown miso
  • 1 tsp shoyu or 1 tsp tamari
  • 1 tsp maple syrup
  • 1 tsp toasted sesameoil
  • 1 tbsp rapeseed oil


  1. Preheat oven to 180°C fan.
  2. Mix the glaze ingredients together in abowl.
  3. Place the aubergine wedges onto a parchment lined large roasting tin and brush each wedge generously with the miso glaze.
  4. Place the red onion wedges in another roasting tin and drizzle with a little rapeseed oil. Put both roasting tins into the pre-heated ovenand bake for 15 minutes.
  5. Mix the pumpkin seeds into the remaining glaze in the bowl and set aside for later.
  6. Tear the kale into large bite sized pieces into a large bowl.
  7. Crumble the sea salt flakes over and squeeze over the lemon juice. Massage the salt and lemon into the kale briefly and once it has softened, set aside.
  8. Return to the kale and squeeze then drain the excess moisture from it. Drizzle over 1 tablespoon of rapeseed oil and massage through.
  9. By this time, the auberginesshould have had15 minutes of roasting and be almostsoft andtender and beginning to brown slightly. Remove the roasting tins from the oven and turn the aubergine wedges and onion wedges over to allow them to colour on the other side.
  10. Reduce the heat to 170° fan. Add the kale to the roasting tincontaining the onions,and thenscatter the pumpkin seeds overthe aubergines in the other roasting tin. Roast for a further 10 minutes by which time the aubergines should be golden brown and soft when pressed, the onion and kale will besoft and slightlycrisp in places.
  11. Serve with Butterbean Mash or with hot sourdough toast.

Butterbean Mash

Serves 4 | Dietary: Vegan and Gluten-free

Prep Time: 10 minutes | Cook Time: 5 minutes


  • 1 tin of butterbeans, drained
  • Zest of a lemon
  • 2 tbsp rapeseed oil
  • Salt and pepper


  1. Place the butterbeans into a food processor with the water, lemon juice, lemon zest, rapeseed oil and a pinch of salt and pepper.
  2. Pulse till smooth and creamy, or a smooth as possible if mashing by hand with a fork or potato masher.Season to taste.
  3. Scrape the purée into a saucepan and heat to serve.

Delicious food photography by Rob Wicks of Eat Pictures.

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