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Vegan Miso-glazed Aubergines with Spicy Chickpeas

Aubergine halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and salted nuts… this one’s on fire and we love to feel the burn!

Serves 2 Total Time 40 mins


  • 2 aubergines, sliced in half and scored
  • 100g fresh chickpeas, cooked
  • 1 tsp chilli flakes
  • 1/2 tsp smoked paprika
  • Pinch coarse salt
  • 50g candied or salted nuts
  • 50g green onions, sliced
  • 1 tbsp chili peppers, sliced wicked thin

For the glaze

  • 120ml sake
  • 2 tbsp chickpea miso
  • 2 tbsp agave nectar
  • 1 tbsp fresh turmeric
  • 2 garlic cloves
  • 1 tsp lemongrass, chopped


  1. Preheat oven to 200ºC/400ºF/Gas 6
  2. Score aubergines across the surface in both directions.
  3. Blend glaze ingredients together until smooth. Apply glaze to aubergines, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
  4. Toss the chickpeas in the chilli and paprika, and top the aubergine. Add a pinch of salt.
  5. Bake for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
  6. Top with the chopped nuts, green onions and chilli peppers. Serve immediately.
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