Miso Charred Turnips and Eggplant

This recipe is a fusion of two. The miso/honey glaze is  a delicious way to enjoy softly grilled turnips and eggplant. I think they make a great pair! Follow links at the bottom of the page to see the original recipes.


  • 2 eggplants
  • 2 turnips
  • 1 tbsp of runny honey
  • 1 tbsp of miso paste
  • 2 tbsp of sesame oil
Miso Charred Turnips and Eggplant
  1. In a small mixing bowl combine the miso, honey and sesame oil and whisk to combine.
  2. Slice the eggplant and turnips into 1/4 inch thick slices. Score each side of eggplant with a crisscross pattern. Marinate in the miso, honey and sesame paste, and rub gently.
  3. Preheat the oven to 425°F and place an oven rack near the top.
  4. Line a large baking tray with parchment paper and spread the sliced eggplants and turnips out evenly. Once preheated roast for 12–16 minutes until soft and charred.

Original recipes ideas from:

Eating well – Roasted turnips with Citrus-Miso Butter

Great British Chefs – Miso-charred Aubergine