A fusion of 2 wonderful culinary masterpieces: The Miso Aubergine classic doubles up in umami and satisfaction by being enveloped in the comfort of tomatoey spaghetti.   This is a dish I make often weekly for a ravenous dinner. The magical dual partnerships of miso and aubergine, and miso and tomato sing together in an unexpected but deeply enjoyable way; you will wolf this down in no time and will make weeknight spaghetti meals that bit more special.

Ingredients (serves 2)

  • 250g spaghetti
  • 2 cloves garlic 
  • 1 heaped tbsp Miso Tasty red miso paste
  • 300ml passata
  • olive oil 
  • 1 aubergine
  • Spring of parsley
Miso Tasty's Miso Aubergine Tomato Spaghetti Recipe


  1. Cook spaghetti in salted water and drain
  2. Chop aubergine into 1inch cubes, and the garlic cloves finely. 
  3. In a small bowl, mix 2 tbsp oil, miso and together until smooth. 
  4. In a hot pan, sauté the aubergine and garlic together with 3 tbsp of olive oil until the aubergine is softened and garlic is golden.
  5. Next add the miso and olive oil mix to the aubergine pieces and fry for a further 3-5 minutes. Be careful that the garlic does not burn, the miso will be hugging the aubergine pieces around the pan. 
  6. Then add 300ml of passata. Simmer for 5 mins. 
  7. Add the spaghetti into the pan bit by bit, you want a high sauce to spaghetti ratio for the most satisfying meal.

Try this recipe with…

4 x miso tasty organic red + white miso paste 200g
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