5 from 27 votes
Nasu Dengaku (Japanese Miso Glazed Eggplant)
Nasu Dengaku presents small eggplants scored and seared to develop a caramelized surface before being topped with a rich miso glaze. The miso glaze combines sesame oil, garlic, ginger, tamari, rice vinegar, and maple syrup, offering a savory, sweet, and tangy flavor profile. The finished dish is garnished with toasted sesame seeds and scallions, adding texture and freshness to this Japanese-style eggplant preparation.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
6
servings
Calories:
153 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 3 eggplant small size
- 1 tablespoon sesame oil toasted
- 3 tablespoons miso paste
- 4 teaspoons sesame oil
- 1 clove garlic minced
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon ginger grated
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons water
Garnish:
- 2 teaspoons sesame seeds toasted
- 1 scallion thinly sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise. Use a sharp knife to make diagonal cuts or a criss-cross pattern, scoring the inside of the aubergine. This should create a pattern of 1 cm. Squares or diamonds. Ensure the cuts are deep, while leaving the skin intact so the eggplant doesn’t fall apart.
- Brush the flesh side of the eggplants with one tablespoon of toasted sesame oil.
- Heat a large oven-safe skillet or pan over medium-high heat. Place the eggplants flesh side down in the pan and cook for 3-4 minutes until they develop a golden-brown sear.
- While the eggplant is cooking, in a small bowl, combine the white miso paste, sesame oil, minced garlic, crushed red pepper flakes, grated ginger, tamari, rice vinegar, maple syrup, and water. Mix well until the ingredients are thoroughly combined.
- Flip the eggplants over and spoon the miso mixture evenly over the flesh side.
- If your skillet or pan is oven safe, transfer it to the preheated oven and bake for 15-20 minutes until the eggplants are tender and the miso glaze is caramelized and bubbling. If your pan is not oven safe, carefully transfer the eggplant to a parchment paper-lined baking pan before roasting.
- Remove the eggplants from the oven and let them cool slightly.
- Garnish the miso-glazed aubergines with toasted sesame seeds and thinly sliced spring onions before serving.
Cup of Yum
Notes
- Select small to medium eggplants that are firm and shiny for better texture and fewer seeds.
- Score the eggplant flesh evenly with 1 cm deep diagonal or criss-cross cuts to ensure even cooking and flavor absorption.
- Watch baking time closely to avoid overcooking and resulting mushiness or burnt glaze; look for tender, caramelized eggplant.
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Sodium
491mg
(20%)
Potassium
582mg
(12%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
80IU
(2%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 491mg | 20% |
| Potassium | 582mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.