Miso aubergines with tofu, sesame & chilli from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 66) by Rukmini Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lime & coriander mushrooms with pak choi & asparagus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • London_Mummy on March 05, 2026

    This dish did not come out pretty as in the book's illustration, & as I had to leave it in the oven for a family member, by the time I returned to eat, what was left was a bit mauled; but it was tasty, quick & easy. I ran out of tofu so substituted tofu sausages, & I also substituted Chinese lettuce for the spring greens.

  • aeybkme on March 02, 2022

    I'd add half the lime next time as I count it very bitter.

  • Katemcalex on February 01, 2022

    I enjoyed this overall. The dressing was really tasty and the aubergine and tofu cooked beautifully however I found the miso marinade just a bit too overpowering. I used hatcho miso which is very thick and strong, and perhaps a different type would have been better, but the recipe didn't specify what to use. As mentioned by someone else the massaging was a bit of a pain. I'd make this again but using half the miso and some hot water to thin it down.

  • eeeve on January 21, 2021

    We liked this, the tofu came out great with the miso marinade. Also really loved the chilli-ginger-soy dressing that's going over everything after roasting! Found it a bit of a faff to 'massage' the miso paste mix into all the ingredients. The miso aubergine recipe I usually make just has you brush the paste/sauce over everything which is easier and quicker.

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