Starters & Light meals

Miso-roasted brinjals

10 minutes
40 minutes
Wine/Spirit Pairing
Woolworths Beyerskoof Chenin Blanc

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  • 4 brinjals, cut into chunks
  • 2 T olive oil
  • 2 T Woolworths miso paste
  • 2 T rice vinegar
  • salt, to taste
  • For the broccoli dressing:
  • 200 g broccoli florets, blanched
  • a handful celery leaves, roughly chopped
  • 1 T sesame oil
  • 1 lime, zested and juiced
  • salt, to taste

1. Preheat the oven to 180°C. Toss the brinjals in the olive oil, miso paste, vinegar and salt.

2. Place on a roasting tray and roast for 30 minutes, or until tender. Turn the grill on for the last 10 minutes of cooking time.

3. To make the dressing, toss all the ingredients together. Remove the brinjals from the oven and toss with the dressing. Serve warm.

Cook's note: These brinjals make a damn fine vegetarian main served with noodles or sticky rice.

 Find more vegan recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Irinja Bekker

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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