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Eggplant, Miso & Pesto Pasta


Aubergine, Miso & Parsley Pesto Pasta

Savour the umami flavours in this Aubergine Miso & Parsley Pesto Pasta, where miso combines with the earthiness of roasted aubergine, finished with a fresh burst of parsley pesto. A grown-up pasta dish to enjoy throughout the year.
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Course Main Course


  • 2 bunches parsley fresh
  • 1 tbsp pine nuts
  • 1 clove garlic
  • olive oil
  • 120 grams pasta shape of your choosing
  • 1-2 aubergines 1 large or 2 small
  • 2 tbsp white miso


  • Dice your aubergine into cubes, sprinkle with sea salt and olive oil, place in a pyrex and roast at 350 degrees for about 30-40 minutes
  • Make your pesto, by combining the parsley, pine nuts, garlic, miso and olive oil in a blender. Add a sprinkle of parmesan if you have it.
  • Boil your water in a medium- large pot, cook the pasta and drain leaving a bit of water remaining.
  • Put the pasta back in the pot with a bit of the pasta water, cooked aubergine and pesto. Stir through gently for a few minutes to ensure all is combined and warm.
  • Spoon into a bowl and enjoy!


There are still some chilly days which make me crave a big bowl of pasta packed with veggies.  I hope you enjoy this grown up umami, aubergine pasta dish as much as I did. 
Packed with parsley pesto (grown from my garden!) and plenty of roast aubergine. 
Tip: Why not make extra aubergine to add to salads, rice dishes and more throughout the week.
Keyword miso, aubergine, eggplant, pasta, pesto

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