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Miso-glazed Aubergine (Nasu Dengaku)
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4.39 from 34 votes

Miso-glazed Aubergine (Nasu Dengaku)

Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Japanese
Keyword: Miso-glazed Aubergine, Miso-glazed Eggplant
Servings: 2 people
Calories: 246kcal


  • 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.


Calories: 246kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1148mg | Potassium: 1143mg | Fiber: 15g | Sugar: 24g | Vitamin A: 180IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg