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5.0 from 27 votes

Nasu Dengaku (Japanese Miso Glazed Eggplant)

Put on your big-boy (egg)pants. Particularly if you wear (Auber)jeans. You miso well try this delicious miso glazed eggplant recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6 servings
Calories: 153 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 3 small eggplants
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons Miso paste
  • 4 teaspoons sesame oil
  • 1 clove garlic minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon grated ginger
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons water
Garnish:
  • 2 teaspoons toasted sesame seeds
  • 1 scallion thinly sliced

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Brush the flesh side of the eggplants with one tablespoon of toasted sesame oil.
  4. 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.
  5. 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.
  6. Flip the eggplants over and spoon the miso mixture evenly over the flesh side.
  7. 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.
  8. Remove the eggplants from the oven and let them cool slightly.
  9. Garnish the miso-glazed aubergines with toasted sesame seeds and thinly sliced spring onions before serving.

Notes

  • Choose the Right Eggplants: Opt for small to medium-sized eggplants that are firm and shiny. These tend to have fewer seeds and a more tender texture, which works well for this recipe.
  • Even Cuts: When scoring the eggplant, aim for uniform cuts to ensure even cooking and flavor absorption. Diagonal cuts or a criss-cross pattern about 1 cm deep are perfect.
  • Choose the Right Eggplants: Opt for small to medium-sized eggplants that are firm and shiny. These tend to have fewer seeds and a more tender texture, which works well for this recipe.
  • Even Cuts: When scoring the eggplant, aim for uniform cuts to ensure even cooking and flavor absorption. Diagonal cuts or a criss-cross pattern about 1 cm deep are perfect.
  • Mindful Baking Time: Keep an eye on the eggplants while baking. Aim for tender, caramelized results, but avoid overcooking, which could result in mushiness, or burnt glaze.

Nutrition Information

Calories 153kcal (8%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 491mg (20%) Potassium 582mg (17%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 80IU (2%) Vitamin C 6mg (7%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

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.