Miso Aubergine, or Nasu Dengaku, is a simple but delicious Japanese dish that brings together the rich savoury taste of miso with the soft, roasted texture of aubergine. Also known as miso eggplant or miso glazed aubergine, it’s a popular side dish often served at home during the autumn months when aubergines (eggplants) are in season.
Whether you’re getting into plant-based cooking, trying out Japanese recipes, or just after something quick and tasty to add to your next meal, miso roasted aubergine is a great one to have on hand. It also goes really well with miso soup, rice, and crispy homemade gyoza for a full spread.
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Ingredients
Serves 2 | Prep time 5 mins | Cooking time 25 mins
For the aubergine:
- 1 Italian aubergine (or 3-4 small Japanese ones)
- 1 tablespoon sesame oil
For the miso glaze:
- 1 tablespoon white miso paste
- ½ tablespoon sugar
- 1 tablespoon mirin
- ½ tablespoon sake
For the garnish:
- Sliced spring onions (or chives)
- White sesame seeds
- Aonori (optional, but gives an extra umami kick)
A couple of notes on the ingredients: When sourcing your aubergine or eggplant - if you can find Japanese eggplants, their thinner skin and naturally sweeter taste make them perfect for this recipe. That said, regular Italian aubergines work just as well and are more widely available in most supermarkets outside of Japan.
When selecting miso paste it's useful to know that white miso paste has a milder, and slightly sweeter taste compared to red miso. Red miso paste can be much saltier and more intense. I prefer using white miso paste in this recipe because it allows the glaze to complement the delicate flavors of the aubergine, rather than overpower it.
Instructions
1. Preheat the oven to 200°C (180°C fan). Wash the aubergine and carefully remove the green top.
2. Slice the aubergine lengthwise into two halves.
3. Using a sharp knife, score the white flesh in a criss-cross pattern, making shallow cuts across the surface.
4. Place the aubergine halves in a baking tray, cut side up, and brush the scored flesh generously with sesame oil.
5. Bake in the oven for approximately 20 minutes, or until the surface turns slightly golden.
6. While the aubergine is baking, prepare the miso glaze by combining all the glaze ingredients in a small bowl and mixing until smooth.
7. Once the aubergine is done, evenly brush the glaze over the scored sides.
8. Transfer the tray to a grill (broiler) set to high heat and grill for around 5 minutes, or until the glaze starts to char and bubble.
9. Serve the aubergine hot, garnished with spring onions, sesame seeds, and, if using, aonori. Enjoy!
Hint: Miso burns quickly under high heat, so keep an eye on the aubergines during the final grilling step.
Substitutions
- No sesame seeds? Crushed toasted peanuts or cashews work just as well to use instead of sesame seeds.
- No aubergines? Replace them with tofu. This miso glaze pairs perfectly with tofu, making it a delicious, protein-packed alternative for your rice bowl.
- Want it gluten-free? If you're avoiding gluten, opt for tamari or a certified gluten-free soy sauce as a perfect substitute. It will have the same umami richness without compromising on flavor.
Variations
- Crispy: To make this into crispy miso aubergine, sprinkle panko breadcrumbs over the glazed aubergine halves before grilling. They’ll toast up under the heat for a satisfying crunch.
- Spicy: For some heat, add a drizzle of chili oil or a pinch of red pepper flakes to the miso glaze. It brings a subtle warmth that pairs really well with the sweetness of the aubergine.
- Nutty: Mix in a small spoonful of tahini to the glaze for added creaminess and a gentle, nutty depth. It blends beautifully with the miso and adds richness to every bite.
Equipment
You won’t need anything fancy - just a baking tray, a grill or broiler to finish things off, and a small bowl and spoon to mix the glaze.
Storage
Store any leftover miso eggplant in an airtight container for up to 2 days. Reheat in the oven (not the microwave) for the best texture.
Top Tip
Scoring the aubergine helps the miso glaze seep into the flesh for a more satisfying bite. Just don't cut too deep or the pieces may split.
FAQ
You can roast the aubergines in advance and store them in the fridge. When you’re ready to serve, simply brush on the glaze and grill until caramelized. Be sure not to grill them on too high heat - allow them to reheat gently throughout first, then turn up the heat for the final few minutes at the end.
Enjoy it as part of a Japanese-style meal with rice, pickles, soup, and a protein like tofu or tempeh. It’s a great vegan Japanese side dish to add to bento boxes or serve alongside noodle dishes like soba or udon.
Yes, eggplants and aubergines are the same - “aubergine” is the British English word, while “eggplant” is used in American English. In this mis eggplant / aubergine recipe, you can use either the Japanese or Italian varieties. Japanese aubergines are longer and thinner with a sweeter flavour and softer skin, but Italian aubergines work just as well and are easier to find in most supermarkets.
Related
Looking for more recipes like miso aubergine? Try these:
Pairing
Here are some main dishes to serve with your miso-glazed aubergine:
Miso Aubergine (Eggplant)
Ingredients
For the aubergine:
- 1 Italian aubergine or 3-4 small Japanese ones
- 1 tablespoon sesame oil
For the miso glaze:
- 1 tablespoon white miso paste
- ½ tablespoon sugar
- 1 tablespoon mirin
- ½ tablespoon sake
For the garnish:
- Sliced spring onions or chives
- White sesame seeds
- Aonori optional, for extra umami
Instructions
- Preheat your oven to 200°C (180°C fan). Wash the aubergine and carefully remove the green top.
- Slice the aubergine lengthwise into two halves.
- Using a sharp knife, score the white flesh in a criss-cross pattern, making shallow cuts across the surface.
- Place the aubergine halves in a baking tray, cut side up, and brush the scored flesh generously with sesame oil.
- Bake in the oven for approximately 20 minutes, or until the surface turns slightly golden.
- While the aubergine is baking, prepare the miso glaze by combining all the glaze ingredients in a small bowl and mixing until smooth.
- Once the aubergine is done, evenly brush the glaze over the scored sides.
- Transfer the tray to a grill (broiler) set to high heat and grill for around 5 minutes, or until the glaze starts to char and bubble.
- Serve the aubergine hot, garnished with spring onions, sesame seeds, and, if using, aonori. Enjoy!
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