This Miso Glazed Aubergine is one of my all time favourite vegan 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 made it again and again!
This easy eggplant glazed miso recipe is such a crowd-pleaser too. Whenever I make it for friends it 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.
I've used the same miso glaze on this Cauliflower Steaks with Miso & Sesame Dressing, which is great for when aubergine isn't in season. Paired with this classic Japanese Green Beans with Gomae Sesame Sauce, some rice and tofu like this Sticky Miso Tofu and maybe a salad, it makes a simple but satisfying meal.
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🍆Key Ingredients
- 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. The trick with the aubergines is to cook them really well. When they're soft and cooked properly they're at their most delicious.
- 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 its 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- and sugar is fine here! You only need a little. It balances out the salty flavour of the miso.
- Sesame Seeds to garnish- you can buy pre-toasted sesame seeds, but I like to toast mine myself and keep them in an airtight container.
👩🍳How-To
Use this handy guide to make the perfect vegan miso glazed aubergine.
1.Half the aubergines and brush the oil over them. 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.
2. Make the glaze with miso, mirin and sugar.
3 Simmer the glaze in a pot until the sugar dissolves.
4. 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.
TOP TIP: Modern versions of aubergines don't tend to need salting to remove their bitter juices. I do suggest however cooking them really well, you want soft, delicious aubergine that melts in your mouth, not a hard bite.
🌿Substitutions and Variations
- Other Miso: I specify white miso in this recipe because it's the mildest, however you can use other types of miso too.
- Soy Free: Miso is mostly made from Soy Beans, however there are varieties made from chickpeas and yellow peas should you need to stay soy free.
- Other Vegetables: Replace the aubergine with any veggie that grills well. Courgette, Cabbage and Cauliflower steaks all pair beautifully with the miso glaze.
- Alcohol Free: Mirin is a type of rice wine. If you wish to not use alcohol in this recipe, simply add extra sugar and water when creating the glaze.
- Ginger: A little grated ginger in the glaze is a delicious variation.
🥫Storage
Should you have leftovers, this miso aubergine dish is good to eat cold or room temperature. You can also reheat it. It lasts for 3-4 days in a container in the fridge.
Make extra miso glaze, it lasts in an airtight container for up to 2 weeks in the fridge.
I do not recommend freezing this recipe.
❓FAQ
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 air fryer instructions. It should take about 10 minutes, with a few more for the glazing part.
🥗Serving Ideas
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!
Cauliflower Steaks with Miso & Sesame Dressing
Easy Japanese Gomae Style Sesame Dressing with Winter Salad
.Japanese Style Tofu Mushroom Burgers
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!
📖 Recipe
Japanese Miso Glazed Aubergine (Nasu Dengaku)
Equipment
Ingredients Note:
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!!)
Ingredients
- 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)
To Serve
- Sesame Seeds & Spring Onions
Instructions
- Heat the oven to Gas Mark 6/200C
- Halve the Aubergines and score across the inside flesh.4 baby aubergine
- Slick with the oil and pop into the oven, skin side down. Alternatively you can cook in the air fryer at 180c for 15 minutes.2 tablespoon olive oil
- 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.4 tablespoon white miso, 4 tablespoon mirin, 2 tablespoon sugar
- After around 20 mins 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 sprinkled with sesame seeds and spring onions.Sesame Seeds & Spring Onions
Notes
- Other Miso: I specify white miso in this recipe because it's the mildest, however you can use other types of miso too.
- Soy Free: Miso is mostly made from Soy Beans, however there are varieties made from chickpeas and yellow peas should you need to stay soy free.
- Other Vegetables: Replace the aubergine with any veggie that grills well. Courgette, Cabbage and Cauliflower steaks all pair beautifully with the miso glaze.
- Alcohol Free: Mirin is a type of rice wine. If you wish to not use alcohol in this recipe, simply add extra sugar and water when creating the glaze.
- Ginger: A little grated ginger in the glaze is a delicious variation.
Tol says
Made this again tonight. Easy and delicious.
Louise-Claire Cayzer says
Thank you Tol! It's one of our faves too! 🙂 x