This Miso Glazed Aubergine is one of my all time favourite dishes that I learnt from one of my old Japanese flatmates. This is called Nasu Dengaku in Japan, and once I learnt how to make it I've made it again and again!
This easy eggplant glazed miso recipe is such a crowd-pleaser too. Whenever I make it for friends gets gobbled up. And no wonder, the combination of soft and squishy baked or fried aubergine with a sticky sweet & salty umami miso glaze is a flavour bomb that is easy to devour.
- Aubergine/Eggplant- choose glossy, heavy for how big they look aubergines. You can choose small/baby aubergines for a lovely dinky look, or large ones.
- White Miso- You can buy miso almost everywhere now, including online (eg on Amazon or from the Japan Centre). Or even just at your local supermarket. I like to buy organic white miso for it's subtle flavour.
- Mirin - Mirin is a rice wine used in cooking. You can substitute white wine instead. Or add a little extra sugar and water.
- Sugar- any sugar is fine here! You only need a little. It balances out the salty flavour of the mios.
- Sesame Seeds to garnish- you can buy pre-toasted sesame seeds, but I like to toast mine myself and keep in an airtight container.
- Half the aubergines and brush oil over. Put in the oven for 15-20 minutes until soft. The trick is to make sure the aubergines are REALLY cooked well. No one likes undercooked aubergine.
- Make the glaze with miso, mirin and sugar.
- Simmer the glaze in a pot until the sugar dissolves.
- Once the aubergines are cooked through, brush or spoon over the glaze. Return to the oven or put under a grill for 5 minutes until bubbling.
- Garnish with toasted sesame seeds and spring onions to serve.
Modern varieties of eggplant don't need salting, so I never do.
Yes absolutely. If you use a large one, it might take longer to cook in the oven. You could also chop a large aubergine into thick slices which will speed up cooking time.
Yes absolutely! Brush with a little oil and cook according to your airfryer instructions. It should take about 10 minutes, with a few more for the glazing part.
In the photos here, I've served this over sushi rice to which I added a hint of sushi rice seasoning vinegar. However at times I've also made and served this for a drinks party with large aubergines cut into thick 1" / 2 cm rounds then given the same treatment.
If you like this recipe, you might want to try these other ideas too!
We hope you love making and eating this glazed Japanese Miso Aubergine (Nasu Dengaku) recipe. If you make it and love it, please comment and share!
x Louise & Vanessa
Japanese Miso Aubergine (Nasu Dengaku)
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 4 (4 ) baby aubergine (Or one large one)
- 2 tablespoon (2 Tbs) olive oil
For the miso glaze
- 4 tablespoon (4 tablespoon) white miso
- 2 tablespoon (2 tablespoon) sugar
- 4 tablespoon (4 tablespoon) mirin (or white wine)
- Sesame Seeds & Spring Onions
- Heat the oven to Gas Mark 6/200C
- Halve the Aubergines and score across the inside flesh.
- Slick with the oils and pop into the oven, skin side down.
- Whilst they cook, put the rest of the ingredients into a small saucepan and stir over a low heat until the sugar is melted and saucy.
- After around 20mins check the Aubergines. If they're lovely and cooked all the way through take them out of the oven.
- Glaze their cut surface with the miso mix.
- Return to the oven for another 10 mins until the glaze is thickly bubbling.
- Serve over rice or as part of a Japanese feast.