Japanese Miso Glazed Aubergine (Nasu Dengaku)

5 from 1 vote

Succulent aubergine (miso) is oven baked or grilled until soft, then glazed with a thick layer of sweetened miso paste. Utterly addictive!

Prep Time5

Cook Time30

Course: main

Cuisine: Japanese, Vegan

Servings:

Calories: 401kcal

Author: Louise-Claire Cayzer

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

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.

SUBSTITUTIONS

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.