Miso-glazed Aubergine (Nasu Dengaku)

4.33 from 107 votes

Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Japanese

Keyword: Miso Aubergine, Miso-glazed Aubergine, Miso-glazed Eggplant

Servings: people

Calories: 246kcal

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