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very easy
Prep Time
10 mins
Total Time
40 mins
6 - 8


Chinese eggplant
3 tbsp
miso paste
45 mL
4 tsp
sesame seeds, divided
20 mL
1 tbsp
Compliments Hot Sauce
15 mL
1 tbsp
maple syrup
15 mL
1 tbsp
sesame oil
15 mL
1 tbsp
tahini paste
15 ml
2 tsp
soya sauce
10 mL
1 tsp
rice vinegar
5 mL
1 tsp
minced garlic
5 mL
1/8 tsp
black pepper
1 mL
1/4 cup
finely sliced green onion
60 mL


Step 1

Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. In a small bowl, stir together the miso paste, 1 tbsp (15 mL) of the sesame seeds, hot sauce, maple syrup, sesame oil, tahini paste, soya sauce, rice vinegar, garlic and pepper until smooth.

Step 2

Halve the eggplants lengthwise. Using a paring knife, score the flesh in a criss-cross pattern with score lines ½ in. (1 cm) apart, ¼ in. (5 mm) deep.

Step 3

Heat a non-stick pan over medium high heat. Working in batches, if needed, brown the eggplants cut-side down in the dry pan until golden, 1 to 2 min. Transfer the seared eggplant to prepared baking sheet, cut-sides up.

Step 4

Spread the miso mixture evenly over the eggplant halves, covering to edges. Bake until tender, 15 to 20 min., until the sauce lightly bubbles and caramelizes. Transfer eggplants to platter. Garnish with remaining 1 tsp (5 mL) sesame seeds and green onions to serve.


Chinese eggplant, sometimes called Japanese eggplant, is a long narrow variety distinct from the more common bulb-shaped type.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
3.5 g
Saturated Fat:
0.5 g
10 g
2 g
6 g
2 g
330 mg
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