Miso Glazed Aubergine (Nasu Dengaku)

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

5 from 6 votes

Miso Glazed Aubergine (Nasu Dengaku)

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 vegan and perfect for lunch or as a starter.

Prep Time15

Cook Time40

Course: Appetizer, Side Dish

Cuisine: Blue Zone Recipes, Japanese

Keyword: miso aubergine, miso eggplant, miso glazed aubergine, nasu dengaku

Servings: people

Calories: 178kcal

Author: Vladka Merva

Equipment

Ingredients

2 Eggplant
2 tablespoon sesame oil

Miso glaze

2 tablespoon Miso paste
1 tablespoon honey
1 tablespoon cooking sake
1 tablespoon Mirin
1 tablespoon Soya sauce

for garnish

1 tablespoon sesame seeds roasted
1 Spring onion only the green part cut into fine rings
1 handful coriander optional

Instructions

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

Notes

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.

Nutrition