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Miso Auberginewith Sesame Chickpeas

Recipe by Alfie Steiner on InstagramAdded 3 November 2026.

15 minutes to prep, 25 to cook. A vibrant, fibre‑rich platter featuring sticky miso‑roasted aubergine strips and creamy sesame‑glazed chickpeas. The dish balances savory umami with bright lime and fresh coriander, making it a quick, wholesome meal perfect for boosting daily fibre intake.

Free. No account needed.

Method

  1. Slice the eggplant lengthwise into halves, then quarter each half and cut into thin strips.

  2. Brush the eggplant strips with a miso‑brown liquid mixture and roast until browned.

  3. Sauté onions in a pan, then add red pepper flakes.

  4. Add chickpeas to the pan with the sautéed onions and stir to coat.

  5. Stir the chickpeas in the sauce until heated through.

  6. Combine the roasted eggplant with the chickpeas, drizzle with sesame‑brown liquid, lime juice, and garnish with chopped coriander and sliced chili.

Tips while you cook

Even coating for eggplant
Brush the eggplant strips with the miso‑brown mixture before roasting.
Flavor coating for chickpeas
After sautéing onions and adding red pepper flakes, stir the chickpeas quickly.
Combine while hot
Mix the roasted eggplant with the chickpeas while both are hot.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Alfie Steiner made this.

The recipe comes from Alfie Steiner’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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