Go Back
+ servings
Miso-glazed Aubergine (Nasu Dengaku)
Print Recipe Pin Recipe
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

Ingredients

  • 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

Garnish

  • 1 Spring onion finely chopped
  • 1 teaspoon toasted sesame seeds

Instructions

  • 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.

Nutrition

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