Thrive Boldly: My French Fishmonger: Twice-Baked Miso Aubergine (or Eggplant when in the US of A)

One of my favorite people in my food world iwas my local fishmonger on New Quebec Street in London. A classically trained French chef with an almost spiritual reverence for food, he’s not just a purveyor of pristine seafood—he’s a teacher. Every visit to his shop is a lesson, and I make it a habit to soak up as much knowledge as I can.

His passion? Japan.

Despite never having set foot there, his shop feels like a tiny portal to Tokyo. He stocks mostly Japanese ingredients, employs a Japanese co-chef, and only sells sushi-grade fish. It’s an obsession I can respect.

One of my favorite bites from his shop is his Japanese-inspired twice-baked miso aubergine—a dish so deeply umami, so perfectly caramelized, that it’s a close-your-eyes-and-dream kind of experience.

One day, I stopped in, ready to indulge—only to find it hadn’t been prepared that day. Tragic.

Sensing my disappointment, my fishmonger did what he does best: he taught. No measurements, no exact instructions—just the method, the philosophy, the essence of the dish.

And with that, I went home to experiment.

Here’s what I created:

Twice-Baked Miso Aubergine (Eggplant)

Ingredients

For the marinade:

• 1 tbsp miso

• 1 tbsp mirin

• 1 tbsp soy sauce

• 1 tsp sugar or honey

And:

• 1 large aubergine, sliced into 2 cm thick rounds

• 1 tbsp olive oil

Method

1. Preheat oven to 180°C / 350°F.

2. Toss the aubergine rounds with olive oil, ensuring they are evenly coated. Arrange them on a baking sheet, making sure they aren’t overlapping.

3. Bake for 10 minutes until slightly softened.

4. Meanwhile, whisk together the miso, mirin, soy sauce, and sugar/honey to create a glossy marinade.

5. Remove the aubergine from the oven and brush each round generously with the marinade.

6. Return to the oven and bake for another 7–10 minutes until the aubergine is caramelized and tender.

7. Remove, plate up, and—most importantly—close your eyes and enjoy.

Three-Brain Benefits

Head Brain: Miso & Aubergine for Cognitive Clarity

• Miso is rich in probiotics, which support gut-brain communication, improving mood and mental clarity.

• Aubergine contains nasunin, a powerful antioxidant that protects brain cells and may support memory.

 Heart Brain: Umami for Emotional Comfort

• The deep umami flavors in miso stimulate dopamine production, bringing a sense of comfort and satisfaction.

• Aubergine’s fiber and polyphenols help balance blood sugar levels, supporting emotional stability.

Gut Brain: Fermented Power for Digestive Health

• Miso is a fermented powerhouse packed with gut-friendly bacteria that improve digestion and immune function.

• Aubergine is high in prebiotic fiber, feeding the good bacteria that keep your gut-brain axis strong.

Pairings to Enhance the Experience

Drink Pairing: 

Dry Saké or Cold Green Tea

A crisp Junmai saké balances the miso’s deep umami, while a cold sencha green tea brings a clean, grassy contrast—both of which support digestion and focus.

Mantra Pairing:

"Good food is a lesson, a memory, and a gift—all at once."

Music Pairing: 

"Sakamichi no Melody" – YUKIA nostalgic, dreamy track with a hint of Parisian jazz—just like this dish, it’s a French-Japanese fusion in spirit.

Trust Your Gut, Follow Your Heart, Lead with Wisdom—Now Off You Go!