Miso Ginger Aubergine with Whipped Tahini Tofu Cream, Steamed Greens and Quinoa

Name: Miso Ginger Aubergine with Whipped Tahini Tofu Cream, Steamed Greens and Quinoa
Cook time: 40 min
Yield: 2 servings
Ingredients: 2 aubergines; 2 tsp white miso paste; 2 cloves garlic; 1 tsp fresh ginger; 3 tbsp soy sauce; 4 tbsp sesame oil; 1 block silken tofu (for the whipped tofu cream); 2 tbsp tahini; 1 tbsp olive oil; ½ lemon; 1 tsp salt; 160g quinoa; green vegetables to taste; black pepper to taste

high-proteincomfort

Prep: 10–15 min
Cook: 40 min
Serves: 2
Difficulty: Medium

Recipe by Stephanie Mayford

Published 29 June 2026

Steps

Pre-heat the oven to 180°C and line a baking tray with parchment paper. Cut the aubergines in half and score the inner flesh diagonally in a crosshatch pattern. Brush both sides with sesame oil and salt, then place cut-side down on the tray. Roast for 25 minutes.
Meanwhile, mix together the miso paste, minced garlic, minced ginger, soy sauce and sesame oil to make the glaze. Set aside.
Add the silken tofu, tahini, garlic, olive oil, salt and lemon juice to a blender and blend until smooth and creamy. Season to taste and refrigerate until ready to serve.
Cook the quinoa according to packet instructions. Steam the green vegetables until tender.
After 25 minutes, flip the aubergines cut-side up and brush generously with the miso glaze. Return to the oven for a further 10 minutes, or until tender and the glaze looks sticky and caramelised.
Plate the quinoa and steamed vegetables, add the miso aubergine halves and spoon the whipped tahini tofu cream alongside or in the centre. Season with black pepper to taste.

Ingredients

Produce

2 eggplants
2 cloves garlic
- cloves — 1 minced for the glaze, 1 for the whipped tofu
fresh ginger
- minced, for the glaze
½ lemon
- juice only, for the whipped tofu cream
green vegetables (to taste)
- such as green beans, asparagus, zucchini or broccoli; quantity to preference

Fridge & Frozen

1 block silken tofu (for the whipped tofu cream)

Tins & Dry

5⅔oz quinoa
- dry weight; approximately 80g per person — quantity not specified in original recipe

Pantry

2 tsp white miso paste
- for the glaze
3 tbsp soy sauce
- for the miso glaze
4 tbsp sesame oil
- for the miso glaze; plus extra for cooking
2 tbsp tahini
1 tbsp olive oil
- for the whipped tofu cream
1 tsp salt
- for the whipped tofu cream, plus more for the eggplant and to taste
black pepper (to taste)

Equipment

Nutrition per serving

Calories 923 kcal

Protein 28g

Carbs 85g

Fat 56g

Fibre 19g

Values are approximate.