Roasted Eggplant with Jerk Miso Butter – Rachel Ama Coded

Roasted Eggplant with Jerk Miso Butter (Rachel Ama Coded)

Rachel Ama loves an aubergine the way some people love Beyoncé: out loud, full chest, no apologies. And honestly? She’s right. The mighty eggplant can do the most with the right flavour pairing—and this dish is proof.

Inspired by her vegan jerk eggplant recipe (and because her sauces are sold out and we live way too far to stock up), we created our own spin using jerk spice, red miso, and a whole lot of cultured butter. It’s spicy. It’s savoury. It’s soft in the middle and crispy on the outside. It’s a tribute to Black diasporic talent, made with what’s on hand.

You could make this vegan by swapping in a plant-based butter. But we’re telling you now: this will convert even the eggplant-haters at the table.

The Jerk Miso Butter (AKA the Star)

This butter is the real reason you’re here. It’s where fiery Caribbean heat meets fermented umami with just a whisper of sweetness. The Trini green seasoning adds that home-cooked flex, while miso and maple syrup balance it all out.

Ingredients

• 1 tbsp red miso paste
• 1 tsp maple syrup
• 1 tsp dried thyme
• ½ stick (125g) cultured butter, softened
• 1 tbsp powdered jerk seasoning (available at Bulk Barn and most retailers) – NOTE: The Bulk Barn version is mild and without heat. Add chili flakes or peppa sauce as needed
• 1 tsp chilli flakes
• Pinch of Himalayan salt
• 1 tsp Trini green seasoning
• 1 tsp oil
• 1 large eggplant (aka aubergine)

Method

1. Preheat oven to 360ºF (you can nudge up to 375ºF depending on how aggressive your oven is feeling).
2. In a bowl, mix together the miso, maple syrup, thyme, jerk seasoning, chilli flakes, salt, Trini green seasoning, and softened butter until you get a smooth, fiery paste.
3. Place the eggplant on a cutting board between two chopsticks. Slice across the eggplant at 1 cm intervals—your knife should stop when it hits the chopsticks, creating a fan of slices without cutting all the way through.
4. Gently stuff ⅔ of the miso jerk butter into each gap. Don’t rush. This is self-care.
5. Drizzle lightly with oil and roast in the oven for 20 minutes.
6. Remove from oven, spread the remaining butter over the top, and return for another 20 minutes.
7. Finish with a 10-minute broil to crisp the edges and give it that sexy, caramelized top.
8. Let rest for 3–5 minutes. Serve hot.

Final Mood:

This eggplant is messy in the best way. It melts. It scorches. It hugs the plate. It whispers “I’m not like the other vegetables.”

We love celebrating chefs like Rachel Ama, especially when we’re remixing their flavours from a whole other postal code. Until her sauces show up on our shelves, we’ll keep making eggplant the way she taught us: boldly, richly, and without holding back.

✰✰✰✰✰ star TRY