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    Home » Recipes

    Japanese Miso Glazed Aubergine (Nasu Dengaku)

    Published: Nov 3, 2016 · Modified: Sep 30, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    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. 

    A bowl of japanese rice with miso aubergine laid on top. There are sesame seeds, radish and spring onions to garnish. this recipe
    Jump to:
    • 🍆Key Ingredients
    • 👩‍🍳How-To
    • ❓FAQ
    • 🥗Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    🍆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.
    • 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.
    A bowl of japanese rice with miso aubergine laid on top. There are sesame seeds, radish and spring onions to garnish.

    👩‍🍳How-To

    1. 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.
    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.
    5. Garnish with toasted sesame seeds and spring onions to serve.
    • 1) Cut and score aubergines. Brush with oil and put in oven.
    • 2) Create the miso glaze.
    • 3) The glaze is ready to use.
    • 4) Spread the glaze over the top and return to the oven until bubbling.
    Miso Glazed Aubergines on an oven tray ready to eat.

    ❓FAQ

    Do you need to salt the aubergine/eggplant?

    Modern varieties of eggplant don't need salting, so I never do.

    Can I use large aubergines instead of the small ones/

    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.

    Can I make this in the air fryer.

    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.

    🥗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!

    x Louise & Vanessa

    📖 Recipe

    A bowl of japanese rice with miso aubergine laid on top. There are sesame seeds, radish and spring onions to garnish.

    Japanese Miso Aubergine (Nasu Dengaku)

    Succulent aubergine (miso) is oven baked or grilled until soft, then glazed with a thick layer of sweetened miso paste. Utterly addictive!
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: main
    Cuisine: Japanese, Vegan
    Keyword: aubergine, eggplant, miso
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 2
    Calories: 401kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Baking Tray

    Ingredients

    • 4 baby aubergine (Or one large one)
    • 2 tablespoon olive oil

    For the miso glaze

    • 4 tablespoon white miso
    • 2 tablespoon sugar
    • 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.
    • 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.

    Notes

    Toast some sesame seeds to sprinkle over the top. 
    If using a large aubergine, the cooking time will be longer. You could also cut a large aubergine into 1" thick slices and bake before glazing. 

    Nutrition

    Calories: 401kcal | Carbohydrates: 62g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1537mg | Potassium: 1107mg | Fiber: 15g | Sugar: 38g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Tol says

      March 18, 2021 at 8:50 pm

      5 stars
      Made this again tonight. Easy and delicious.

      Reply
      • Louise-Claire Cayzer says

        March 19, 2021 at 9:21 am

        Thank you Tol! It's one of our faves too! 🙂 x

        Reply

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