Nasu Dengaku is a Japanese side dish that combines one of our favourite vegetables with a sweet and deep-flavour miso sauce. Believe me when I say this is one of the best ways to enjoy this vegetable. Our miso-glazed aubergine (eggplant) is easy to make, umami-packed, and absolutely delicious.
There are so many different things we love about this Japanese dish. It's umami-rich, deep-in-flavour, quick to make, vibrant, 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 Japanese-style dish is the perfect way to fit another yummy recipe into your weekly meal plan, whether it's for lunch or dinner.
At home, this is a staple summer dish, when we start harvesting our first aubergines from the garden, Miso Aubergine is our number one dish to prepare!
Ingredients
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, or if you're lucky to have a garden like us, you can use any kind you're growing.
Miso Paste. You can use any type of miso paste, but white miso is the best choice when making glazes or marinades. I recommend using organic miso paste when possible.
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.
Cooking Method
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 half 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 400F (200C). The miso aubergine will be ready when the aubergine flesh has softened and is easy to scoop out. They will be golden brown and ready to eat!
Miso-glazed Aubergine (Nasu Dengaku)
Ingredients
- 2 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoon hot water
- 2 medium-large aubergines
Garnish
- 1 Spring onion finely chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat the oven to 400F (200C)
- 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.2 tablespoon miso paste, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 tablespoon hot water
- 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.2 medium-large aubergines
- 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.1 Spring onion, 1 teaspoon toasted sesame seeds
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Nutrition
How to serve Miso Aubergine
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. Also, add some Pickled Daikon radish on the side for a nice crunch. As the aubergine already has an intense flavor, white rice is our favorite side to go with it. Also, we've tried this dish with quinoa, as we use it for other dishes such as Teriyaki Tempeh, and it's another great grain to go with your Miso Aubergine.
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, like this Vietnamese noodle salad, or some air fryer edamame on the side.
If you want to have Miso-glazed eggplant as a side dish, our favorite way to go is with a delicious homemade Katsu Curry or a hearty Vegan Ramen.
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
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.
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.
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.
Yes. This miso recipe can be used to prepare other vegetable dishes. Zucchinis, cauliflower, or cabbage are a great option to try this recipe!
Amanda says
This is such a delicious way to prepare aubergine! The miso added such a great flavor, and I loved the sweetness from the maple. Perfect summer dish!
Bernice Hill says
What a beautiful looking dish! I'm drooling because I love all the flavours you used. They would be so delicious with eggplant.
HEATHER PERINE says
Been trying to cook more plant based and this is just stunning! I won't miss the meat at all. and I'm a huge fan of anything with sesame oil 🙂 can't wait to try!
Marta says
I'm so in love with the flavors in this eggplant recipe. I don't know why I've never thought to use miso in eggplant, but it's a genius idea.
Tammy says
I LOVE eggplant and I know I would love this. What a delicious idea to try out. This looks seriously delish!
Heidy Linn says
Your Miso-glazed Aubergine was to die for delicious! This recipe is a keeper for sure. My entire office loved this when we had an employee party. Of course 6 ft apart kind of party due to the current situation. They all loved your recipe so I shared your link with them so they could print your recipe and save it, I'm looking forward to making a few other recipes!
Have a beautiful day!
Heidy
Leslie says
This recipe is just stunning! What a great way to eat this yummy vegetable! Delish!!
Marisa F. Stewart says
I've already written down the ingredients on my grocery list. They look so good and I love that touch of sweetness to the glaze. Can't wait to fix it.
Nicoletta says
These miso aubergines surely pack a ton of flavor! Sweet salty and umami. Perfect paired with rice!
Eden says
The title of this recipe is enough to make me want to try it, miso is absolutely delish! It sounds so exotic!
Gaby says
How much brown sugar or honey should I use in place of the maple syrup?
Thanks
Gaby
Laura says
Hi Gaby, the same measurement can be used for honey. If you want to use brown sugar, I think 1/2 tablespoon will be enough. Start with that for the first time you make it, then if you prefer a bit more sweetness you can always add more for the next time. Good luck and please let us know how it turns out.
Winston says
What are the quantities to make up the glaze?
Laura says
Hi Winston, you can find the quantities in the recipe card:
2 tablespoon white miso
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 tablespoon hot water.
I hope you enjoy the recipe!
Bridget Davidson says
Amazingly umami and moreish. And so simple to make. I made it with my 10-yr-old and he loved how cool the criss-cross lines on the aubergine looked. He ate it all too.
Laura says
Thank you Bridget, so happy to read that your son loved this recipe as well!
Stella says
This is such a fantastic recipe, and easy too! Ingredients were easy to get hold of, and the instructions clear. The results were outstanding, with a delicious balance of flavours, and melt in the mouth aubergine. Thank you for sharing your wonderful recipe!
Laura says
Thank you Stella, so glad you loved this recipe as much as we do!
Martha says
Nicest dish I have ever cooked with aubergines. Delish
Laura says
Thank you Martha, glad you enjoyed!