This Miso Aubergine or nasu dengaku, is one of the most delicious ways to prepare eggplant. Packed with umami flavor, these miso glazed, tender eggplant slices are perfect for lunch or as a starter.

We love Japanese restaurants and enjoy trying new dishes. That’s how we instantly discovered nasu dengaku and instantly loved it. Served with finely chopped green onions, Miso Aubergine amazed us with its nutty flavor and beautiful presentation.

It has become one of my favorite recipes, and I now make it often at home because everyone in the family enjoys it, even my 15-year-old son, who usually doesn’t like eggplant. While some recipes fry the eggplant, I bake it in the oven.

Why you will love this recipe?

It’s a great way to enjoy eggplant, even for those who usually aren’t fans of this vegetable.
This traditional Japanese dish is healthy and nutritious and falls into the blue zone longevity recipes category.
This Miso dengaku recipe is an easy way to bring a taste of Japanese cuisine to your table without much hassle
A versatile dish that can be served as a side dish, a light main course, or even as an appetizer.

What is sticky miso aubergine or nasu dengaku?

Nasu Dengaku is a classic Japanese side dish featuring grilled or roasted eggplant halves. It is often referred to as “sticky miso aubergine” because of its rich, caramelized white miso paste coating, This japanese is typically garnished with sesame seeds and finely chopped green onions.

Ingredients to make sticky miso eggplant

Ingredients to make this aubergine recipe

Eggplants (Aubergines)

Aubergines or Eggplants are the star of this dish. Grilled or roasted aubergines develop tender, silky aubergine flesh that pairs perfectly with the rich sweet and savory miso glaze.

Sesame Oil

Sesame oil adds a deep, nutty flavor and helps the eggplant caramelize beautifully when cooked. It’s a key ingredient that enhances the overall taste of the dish.

Sesame Oil appears often in Japanese recipes, like this Ninjin Shirishiri.

Miso Glaze Ingredients:

Miso Paste

To make this recipe, I used white miso paste, which has a mild, sweet flavor that intensifies the umami richness of the dish. Miso paste is made from fermented soybeans and is incredibly savory. However, you can also use brown miso or red miso paste if you prefer.

Miso is versatile ingredient that you can use in number of recipes like this Black Cod Recipe.

Honey

Honey adds a touch of natural sweetness to balance the savory miso. It helps create the sticky, caramelized coating that makes these miso aubergines irresistible.

You can use maple syrup or other syrups for a vegan version.

Cooking Sake

Sake, a Japanese rice wine, enhances the depth of flavor in the miso glaze.

Mirin

Mirin is a sweet rice wine that contributes a mild sweetness and a glossy finish to the miso glaze. It’s essential for achieving that perfect balance of flavors in the dish. Mirin is a versatile ingredient that I often use when cooking Japanese dishes like this Chicken Yaki Udon.

Soy Sauce

As with many Asian recipes, this miso-roasted aubergine uses Soy sauce, which brings a salty flavor that complements the sweet and savory notes of the glaze. You can use tamari as a gluten-free alternative.

Also, you don’t need to salt aubergines when you use soy sauce.

for garnish

Roasted sesame seeds
Spring onion , only the green part cut into fine rings
Coriander (optional)

Miso Aubergine Recipe

First step: Prepare the aubergine

Preheat the oven to 220°C (top/bottom heat).

Carefully cut the aubergines in half lengthwise and deeply score the flesh crosswise. Take care not to cut through the skin.

Place the eggplant halves in a large bowl of cold water for 10 minutes. This step reduces bitterness and prevents discoloration.

Pat the eggplant dry with a paper towel. Brush the cut surface with sesame oil, then place the aubergines cut-side down on a baking tray lined with parchment paper.

Bake in the upper half of the oven for 30 minutes.

Second step: Make the miso glaze

In a small bowl, combine honey, cooking sake, mirin, miso and soy sauce until smooth.

Third step: Grill the sticky miso glazed eggplant

Switch the oven to the grill function at 220°C.

Brush the miso sauce over the baked eggplant halves generously.

Place the eggplants on the top rack of the oven and grill for about 10 minutes, or until the miso glaze begins to sizzle and caramelize slightly.

How to serve glazed Aubergine?

Serve it warm or at room temperature, garnished with sesame seeds, spring onion and fresh herbs like cilantro or parsley.

You can serve it in a bowl or on a platter, or use it as a filling for sandwiches and wraps. Add some fresh vegetables like lettuce, cucumber, and tomatoes, and drizzle with a creamy tahini or yogurt-based sauce.

We love it with brown rice but you can experiment with air fryer potatoes or noodles.

Variations to miso eggplant recipe

Add a spicy kick with a small amount of chili paste or Sriracha sauce.

Try this recipe with a citrus zest such as lemon or orange taht you add to the miso glaze.

Enhance the miso glaze with finely grated fresh ginger and minced garlic.

Drizzle a balsamic reduction over the glazed eggplant before serving.

Recipe faqs

Do you eat the skin and the flesh of glazed Japanese aubergine or eggplant?

Yes, absolutely. The skin becomes soft and enjoyable once the eggplants are cooked. Eating the skin not only minimizes food waste but also boosts nutrient intake.

How do you store the leftovers?

You can store leftover miso aubergines in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing this recipe as it may affect the texture of the eggplant.