Nasu Dengaku is a Japanese side dish that combines one of our favourite vegetables with a sweet and deep-in-flavour miso sauce. This is one of our favourite ways to enjoy aubergines or eggplants. Our miso-glazed aubergine (eggplant) is healthy, umami-packed, easy to cook and absolutely delicious.
There are so many different things we love about this Japanese dish. It's umami-rich, deep-in-flavour, healthy, beautiful, and really easy to prepare. From start to finish, you'll need 40 minutes of your time to enjoy our delicious miso-glazed Aubergine.
Traditionally, eggplants are grilled over a fire to prepare this recipe. We oven-bake our aubergines as it's way easier. When baking your eggplants, they get a lovely texture similar to meat or tofu and the sauce will be caramelized on the top which makes the whole meal absolutely delicious.
This dish is the perfect way to fit another healthy and yummy recipe into your weekly meal plan, whether is for lunch or dinner.
Our Miso-glazed Aubergine is:
- Quick to prepare
- Easy to make
How to make Miso-glazed Aubergine or Eggplant
Ingredients and substitutes
- Aubergines or Eggplants. The traditional recipe calls for Japanese eggplants but they are not always easy to find. Eggplants or aubergines tend to be bigger in Europe. Simply use any type of aubergine you can find in your local shop.
- Miso Paste. You can use any type of miso paste but white miso is the best choice when making glazes or marinades. We recommend using organic miso paste.
- Sesame Oil. One of the key ingredients to achieve that umami flavor we want for the glaze. Sesame oil helps the mixture get a perfect consistency delivering the perfect taste.
- Soy sauce. Soy sauce is one of the ingredients for our Miso glaze. It delivers saltiness and flavor. Use tamari or coconut aminos for a gluten-free option
- Rice vinegar or Mirin. It helps to temper the saltiness from the miso and soy sauce, adding a lovely flavor to the mixture.
- Maple Syrup. Adding some sweetener to the mixture is essential. You can use brown sugar or honey as well.
- Hot Water. To finish the mixture and combine all the ingredients perfectly, we add some hot water to it. All the ingredients used have deep and intense flavors. The water will help to tone it down just a little bit.
- Sesame seeds and spring onions for garnish. Presentation is such an important element when it comes to Japanese dishes. Adding sesame seeds and green onions before serving, will give some color contrast to your eggplants.
Miso-glazed Aubergine (Nasu Dengaku) Step by Step
- Prepare the miso dressing. Combine in a small bowl miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined and you have a smooth marinade.
- Cut the aubergines or eggplants. Cut the aubergines in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts or a criss-cross pattern using a sharp knife. The cuts need to be deep but keep the skin untouched.
- Glaze the aubergines. Using a brush or a spoon, coat the top of the eggplant making sure you are using enough glaze. They need to be totally covered with the sauce.
- Place some greaseproof paper on a baking sheet, lay the marinated aubergine halves (facing up), and bake for around 30-40 minutes at 200C (400F). The miso aubergine will be ready with the aubergine flesh that has softened and is easy to scoop out. They will be golden brown and ready to eat!
How to serve Miso-glazed Aubergine or Nasu Dengaku
As a main course. Our favorite way to serve miso-glazed aubergine is on slightly pan-fried rice cooked with onion, ginger, and broccoli or tenderstem broccoli. As the aubergine already has an intense flavor, white rice is our favorite side to go with it.
Looking for some appetizers to serve with this meal? Check out our Vegan Gyozas.
Another great choice is to serve it with a light noodle salad or some air fryer edamame on the side.
Other Miso Dengaku recipes
Once you learn how easy it is to prepare a delicious Miso glaze, you can use it to prepare different Miso Dengaku recipes such as tofu, or even use it as a dressing for a delicious noodle salad. Check Just One Cook Book for more ideas on how to use your miso glaze.
FAQ and Tips
What is miso paste?
Miso paste is a type of paste made with fermented soybeans. It is a common ingredient in Japanese cuisine that adds umami. Another dish you can make using miso is Ramen.
Is this recipe gluten-free?
Some miso pastes are gluten-free but not all of them. If you want to make this recipe gluten-free, make sure you are using a gluten-free miso paste and tamari instead of soy sauce.
What type of miso should I use for Miso-glazed eggplant?
You can use any type of miso paste but we recommend using white miso paste when possible. This type of miso is best for glazes and marinades.
Can this recipe be made using other vegetables?
Yes. This miso glaze can be used to prepare other vegetable dishes. Zucchinis are a great option to try this recipe!
Miso-glazed Aubergine (Nasu Dengaku)
- 2 medium-large aubergines
- 2 tablespoon white miso
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoon hot water
- 1 Spring onion finely chopped
- 1 teaspoon toasted sesame seeds
- Preheat the oven to 200ºC / 400ºF
- Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
- To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
- Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
- Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
- When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.
|If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!|