Miso Eggplant (Miso Aubergine, Nasu Dengaku)
Roasted eggplant halves glazed with a savoury-sweet miso sauce and finished under the grill until caramelised. A classic Japanese side dish that’s vegan, umami-packed, and perfect with rice, noodles, or bento.
Servings: 2
Calories: 171kcal
Ingredients
For the eggplant
- 1 medium Italian eggplant Japanese eggplants are ideal (1 per person)
- 1 tablespoon sesame oil
For the miso glaze
- 1 tablespoon white miso paste (shiro miso)
- ½ tablespoon sugar
- 1 tablespoon mirin
- ½ tablespoon sake (or dry white wine as a substitute)
For the garnish
- 1 Spring onion or chives (japanese Nira if you can find it)
- 1 pinch White sesame seeds
- Aonori (optional, for extra yum)
Instructions
- Preheat oven to 200°C (180°C fan). Wash the eggplant and cut off the green top. Slice lengthwise into two halves.
- Score the flesh in a shallow criss-cross pattern. Do not cut too deep or the eggplant may split.
- Brush the cut sides with sesame oil and place cut-side up on a baking tray.
- Roast for about 20 minutes, until the flesh is tender and lightly golden.
- While roasting, mix the miso paste, sugar, mirin, and sake in a small bowl until smooth.
- Remove the eggplant from the oven and brush the glaze generously over the scored sides.
- Place under a hot grill (broiler) for 3–5 minutes, until the glaze is bubbling and caramelised. Watch closely, as miso burns quickly.
- Serve hot, topped with spring onions, sesame seeds, and aonori if using.
Notes
- Cook the eggplant until it’s completely soft and creamy inside, this is what makes nasu dengaku so good.
- Keep an eye on it under the grill, the glaze can catch quickly once it starts to caramelise.
- If your glaze feels too thick and strong, loosen it with a splash of mirin or water to mellow it out.
- Japanese eggplants are ideal, but regular aubergine works fine, just cut it evenly so it cooks through.
- Serve straight away while it’s hot, soft, and glossy. That’s when it’s at its best.
Nutrition
Serving: 1 serve | Calories: 171kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 562mg | Fiber: 8g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
