Miso-Glazed Eggplant with Spicy Chickpeas and Ninja Nuts

Wicked Healthy

Vegan Miso-Glazed Eggplant with Spicy Chickpeas and Ninja Nuts

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

Recipe courtesy of Wicked Healthy, for Veganuary
Imagery © Derek Sarno
Find more great-tasting recipes on the Wicked Healthy website.


  1. 2 eggplants, sliced in half and scored
  2. 1/2 cup / 100g fresh chickpeas, cooked, tossed with 1 tsp chilli flakes and 1/2 tsp smoked paprika
  3. pinch coarse salt
  4. 1/4 cup / 50g candied-salted nuts, karate chopped
  5. 1/4 cup / 50g green onions, sliced
  6. 1 Tbsp chili peppers, sliced wicked thin
  8. 1/2 Cup / 120ml sake
  9. 2 Tbsp chickpea miso
  10. 2 Tbsp agave nectar
  11. 1 Tbsp fresh turmeric
  12. 2 garlic cloves
  13. 1 tsp lemongrass, chopped


Serves 4


  • Preheat oven to 400 degrees.
  • Score eggplants across the surface in both directions.
  • Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
  • Top with the chickpeas that were tossed with the chilli and paprika. Add a pinch of salt.
  • Bake for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
  • Top with the chopped nuts, green onions and chilli peppers. Serve immediately.


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