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A bowl of japanese rice with miso aubergine laid on top. There are sesame seeds, radish and spring onions to garnish.
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5 from 1 vote

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!
Prep Time5 mins
Cook Time30 mins
Course: main
Cuisine: Japanese, Vegan
Keyword: aubergine, eggplant, miso
Servings: 2
Calories: 401kcal
Author: Louise-Claire Cayzer



  • 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


  • 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.


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. 


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