Nasu Dengaku, or miso-glazed eggplant, is a dish that balances rich umami with a tender, melt-in-your-mouth texture. The eggplant becomes irresistibly creamy when roasted, while the sweet-savory miso glaze caramelizes into a glossy, golden finish. In just under 30 minutes, you can create a dish that feels both indulgent and wholesome, perfect for a quick yet impressive meal. Its bold flavors and satisfying texture make it a standout centerpiece or a delightful side.
Each bite offers a harmonious blend of earthy eggplant, tangy miso, and a hint of sweetness, with a slight char for depth. The contrast between the soft interior and slightly crispy edges is pure perfection. Whether you’re a seasoned cook or a beginner, this recipe is straightforward yet rewarding, delivering restaurant-quality results in your own kitchen. It’s a dish that’s as comforting as it is elegant, sure to leave everyone asking for seconds.
Ingredients for Nasu Dengaku (Miso Eggplant)
- 2 Japanese or Chinese eggplants (choose smaller ones for tender skin)
- 1 tablespoon olive oil (for brushing)
- 2 tablespoons chopped scallions (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- For the glaze:
- ¼ cup white or yellow miso paste
- ¼ cup mirin
- ¼ cup organic cane sugar (reduce slightly for less sweetness)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the eggplant: Slice each eggplant in half lengthwise. Arrange them on a baking sheet, cut side up, and gently score the flesh in a crisscross pattern. Brush the surface lightly with olive oil.
- Pre-bake the eggplant: Place the baking sheet in the oven and bake for about 8 minutes, or until the flesh starts to become tender. Remove from the oven.
- Switch to broil: Turn your oven to the broil setting.
- Make the glaze: In a small saucepan, combine the miso paste, mirin, and sugar. Bring to a gentle simmer over medium heat, whisking continuously until the sugar dissolves and the glaze thickens slightly (about 2 minutes). Remove from heat and let it cool for a few minutes. (Note: The glaze will taste very salty at this stage but will sweeten when caramelized under the broiler.)
- Glaze the eggplant: Liberally brush the glaze onto the pre-baked eggplant halves, ensuring the surface is fully coated.
- Broil the eggplant: Place the baking sheet back in the oven under the broiler. Broil for 5-8 minutes, or until the glaze is bubbling and caramelized. (Check after 3 minutes to avoid burning, as broiler strengths vary.)
- Garnish and serve: Remove the eggplant from the oven and sprinkle with chopped scallions and sesame seeds. (For larger eggplants with tougher skin, scoop out and enjoy just the flesh.)
Perfect Pairings: Serving Suggestions
Nasu Dengaku pairs beautifully with steamed rice or a light noodle dish like soba or udon. For a complete meal, serve it alongside a simple cucumber salad or a bowl of miso soup. Pro tip: Add a sprinkle of toasted sesame seeds or a drizzle of chili oil for extra flavor and texture.
Make It Your Own: Recipe Variations
Experiment with different types of miso—red miso adds a deeper, richer flavor, while white miso keeps it mild and sweet. You can also swap mirin for sake or a splash of rice vinegar mixed with a bit of honey. For a vegan twist, use maple syrup instead of sugar in the glaze.
Quick Tips for Time-Saving Success
To save time, prep the glaze while the eggplant is pre-baking. If you’re short on oven space, you can grill the eggplant instead—just keep a close eye on it to prevent burning. Bonus tip: Double the glaze recipe and store it in the fridge for up to a week to use on other veggies or proteins.
Storing and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven at 350°F for 5-7 minutes to maintain the crispy texture. Avoid microwaving, as it can make the eggplant soggy.
Common Questions Answered
Can I use regular eggplant? Yes, but Japanese or Chinese eggplants are preferred for their tender skin and mild flavor. Is the glaze too salty? Don’t worry—the sweetness balances out once caramelized under the broiler. Taste after cooking for the final flavor!
Nasu Dengaku {Miso Eggplant}
Ingredients
Ingredients
- japanese or chinese eggplant
- a little bit olive oil
- chopped scallions
- sesame seeds
for the glaze
- ¼ cup white or yellow miso paste
- ¼ cup mirin
- ¼ cup organic cane sugar sometimes I use a bit less
Instructions
- Preheat your oven to 350 degrees.
- Slice your eggplant in half, arrange on a baking sheet and gently score the surface of the flesh.
- Brush with a little bit of olive oil and pre-bake your eggplant for a few minutes until the flesh starts to become tender. (8 mintues or so, depending on the size of your eggplant).
- Remove eggplant from the oven and turn your oven temp to “broil.”
- Meanwhile, make the glaze. In a small saucepan, combine the miso, mirin and sugar and bring to a gentle simmer.
- Whisk continuously until the sugar has dissolved and the glaze starts to thicken (2 minutes or so – barely bubbling).
- Remove from heat and let it cool (and continue to thicken) for a few minutes.
- Note – if you taste it at this point, it’ll seem VERY salty – it will sweeten once the sugars caramelize on the eggplant under the broiler.
- Liberally brush the glaze onto the eggplant.
- Broil until brown & bubbling (about 5-8 minutes). The amount of time will vary depending on the size of your eggplant and the strength of your broiler. Check after about 3 minutes.
- Remove from the oven and garnish with chopped scallions and sesame seeds.
- If your eggplants are larger with tougher skin, scoop and eat just the flesh. These (pictured) were tiny and tender enough to eat with the skin.