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    The Heirloom Pantry » Recipes » Vegetables

    Miso Glazed Japanese Eggplant (Nasu Dengaku)

    Published: Sep 10, 2022 · Modified: Feb 15, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Miso glazed Japanese eggplant Pinterest pin.

    Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minutes with a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

    Miso-glazed Japanese eggplant with sesame seeds and sliced green onions on a baking sheet.

    Miso glaze Japanese eggplant is an easy, healthy side for a weeknight meal or entertaining. It's packed with flavor and goes with so many dishes. The eggplant edges are caramelized in the broiler and the center of the eggplant is creamy and tender.

    Make Japanese eggplant with miso sauce for an easy dinner at home or scale it for a large group. Enjoy miso eggplant with other Japanese dishes, like a Teriyaki Salmon or Teriyaki Chicken rice bowl, or with non-Japanese dishes alike, including Bavette Steak (Broiled Garlic Flank Steak) and Buttery Fish with Crispy Skin. Make enough for seconds because this is a vegetable side everyone will love!

    Jump to:
    • About Miso Aubergine
    • What is Nasu Dengaku?
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Miso Eggplant
    • Recipe FAQs
    • Equipment
    • Storage
    • Top tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Miso Aubergine

    • Taste - The combination of umami flavored sauce and lightly flavored eggplant is uniquely satisfying.
    • Texture - The sauce is sticky but light and the eggplant is tender.
    • Effort - You just need to whisk and simmer the miso glaze then cook the eggplant.
    • Time - It takes a couple minutes to prepare the eggplant, about 10 minutes to make the miso sauce, then about 10 minutes to cook the eggplant.

    What is Nasu Dengaku?

    Nasu Dengaku is a traditional Japanese side dish where eggplant is cooked in a miso glaze. It is often served with other miso glazed food like tofu. We usually enjoy it as a side for Furikake Salmon, Salmon Teriyaki, Chicken Teriyaki, or Chicken Katsu.

    Ingredients

    Ingredients to make miso glazed Japanese eggplant (nasu dengaku), including eggplant, white miso paste, mirin, sake, sugar, and sesame seeds.
    • Japanese eggplant - Japanese eggplant is smaller and more slender than American or Chinese eggplants. Japanese eggplants are also more richly flavored with slightly more tender skin.
    • White miso paste - Miso paste gives the sauce a warm and savory flavor. We like Hikari miso paste because it is high quality yet affordable.
    • Sugar - Sugar adds sweetness to the sauce.
    • Sake - Sake adds savoriness to the miso sauce.
    • Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor and is the base of many Japanese sauces.
    • Sesame seeds - Toasted sesame seeds add a mild nutty flavor.

    See recipe card for quantities.

    Substitutions

    • Teriyaki sauce - Instead of miso sauce, enjoy this eggplant glazed in teriyaki sauce.
    • Unagi Sauce - Unagi sauce has a sweet and savory BBQ flavor.
    • Other vegetables - The miso glaze will also be delicious on zucchini or a roasted vegetable medley.
    • Red miso paste - For the miso sauce, use red miso instead of white for a more pungent miso flavor.

    Variations

    • Eggplant - You can use regular eggplant or Chinese eggplant if you don't have Japanese eggplant. You just may need to cook the eggplant a little longer.
    • Shiso leaves - Add shiso leaves for a fragrant and sweet accent.
    • Spicy - Add red pepper flakes to make the eggplant spicy.
    • Sesame oil - Add a little sesame oil for extra nutty aroma.

    Instructions

    Instructions to make miso glazed Japanese eggplant, including making the miso sauce, slicing the eggplant in a crosshatch pattern, and frying the eggplant in a skillet.
    • Make Miso glaze - Add miso, sugar, sake, and mirin to a small saucepan over low heat and whisk well. If there are bits of miso, press them with a spoon or silicone spatula to incorporate them into the mixture. Heat until the mixture becomes thick and liquidy, about 7-10 minutes. Remove from heat and set aside. (Photo 1 and 2)
    • Prepare eggplant - Cut the eggplants in half lengthwise. Then use a sharp knife to score the eggplant and create a crosshatch a quarter- to half-inch deep, depending on how thick the eggplant is. Do not cut all the way through to the skin. (Photo 3)
    • Cook eggplant - Add oil to the pan on medium heat. Once oil is hot and shimmers, add eggplant face down and gently press with a spatula so the whole surface cooks evenly. Cover with the lid and cook for 3-4 minutes. Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes. (Photo 4)
    Instructions to make miso glazed Japanese eggplant, including frying the eggplant in a skillet, spreading the glaze on the eggplant, baking it, and sprinkling sesame seeds and green onions on top.
    • Cook other side - Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes. (Photo 5)
    • Add sauce and broil eggplant - Carefully transfer the eggplant to a baking sheet cut side up. Spoon and spread a generous dollop of the miso sauce over eggplant slices, covering the entire surface. (Photo 6)
    • Broil eggplant - Place the eggplant in the oven and broil for 2 minutes to caramelize the sauce. Remove roasted eggplant from the oven and top the miso glazed eggplant with sesame seeds and scallions. (Photo 7 and 8)

    Pro tip: If using a stainless steel pan, make sure the pan gets very hot before adding the eggplant so it doesn't stick. Heating up the pan makes it non-stick.

    What to Serve with Miso Eggplant

    Miso eggplant is a saucy and savory side that tastes well with so many main courses! We love it with a Teriyaki Salmon or Teriyaki Chicken, Sake Kama, or an Unagi don. It's also delicious with beside our Chicken Katsu Curry or with sushi like our Crunchy Spicy California Sushi Roll.

    Recipe FAQs

    Should I peel Japanese eggplant?

    No, Japanese eggplant has a thin and tender skin so there is no need to peel it.

    Are Japanese Eggplant good for you?

    Yes, Japanese Eggplant are rich in antioxidants and a good source of B vitamins, potassium, and fiber. They also may reduce risk of heart disease.

    What season does Japanese Eggplant grow in?

    Japanese eggplant can be found year round, but their main season is May through October.

    Is miso eggplant gluten free?

    Most of the ingredients are gluten free. However, miso paste can sometimes contain gluten from wheat or barley. We use hikari miso paste, which is gluten free.

    Is miso eggplant vegan?

    Yes, all of the ingredients are vegan.

    Equipment

    This easy eggplant recipe requires common kitchen essentials. For the miso, you will need measuring spoons, a small saucepan, and a jar or container for storage.

    For the eggplant, you will need a knife, cutting board, silicone spatula or spoon, skillet or braiser, and a baking sheet.

    Storage

    We recommend enjoying these miso glazed aubergines immediately, but if you have leftovers, you can store and refrigerate them in an airtight container for up to 3 days. Reheat leftover eggplant in a pan on the stove over low heat or microwave them in a microwave safe container until hot.

    Top tips

    • If using a thicker eggplant, you may need to cook the eggplant a little longer. If that is the case, turn down the heat a little so you don't burn the outside of the eggplant and ensure it is cooked all the way through.
    • If using a stainless steel pan, make sure the pan gets very hot so the eggplant does not stick to the pan.
    • To meal prep, make the miso sauce and eggplant up to 2 days before eating, then follow the "Add Sauce and Broil Eggplant" steps in the recipe card.

    Related Recipes

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      Teriyaki Tofu and Eggplant
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      Elotes Style Corn with Furikake
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      Broiled Miso-Glazed Salmon
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      Miso Jidori Chicken Thighs

    Did You Like This Recipe?

    Love this miso glazed eggplant recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade tofu and eggplant!

    📖 Recipe

    Miso-glazed Japanese eggplant with sesame seeds and sliced green onions on a baking sheet.
    Print Recipe Pin Recipe
    5 from 2 votes

    Miso Glazed Japanese Eggplant (Nasu Dengaku)

    Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minuteswith a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.
    Prep Time2 minutes mins
    Cook Time20 minutes mins
    Total Time22 minutes mins
    Course: Side Dish, Sides
    Cuisine: Japanese
    Servings: 4
    Calories: 217kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 Measuring spoons
    • 1 mixing bowl
    • 1 saucepan
    • 1 silicone spatula
    • 1 knife
    • 1 cutting board
    • 1 non-stick skillet
    • 1 baking sheet

    Ingredients 

    • 2 tablespoon neutral cooking oil e.g. grape seed oil, avocado oil, vegetable oil
    • 4 Japanese eggplants
    • sesame seeds a pinch
    • 1 green onion thinly sliced

    Miso Sauce

    • 8 tablespoon white miso paste
    • 4 tablespoon sugar
    • 4 tablespoon sake
    • 4 tablespoon mirin
    Prevent your screen from going dark

    Instructions

    • Make Miso glaze - Add miso, sugar, sake, and mirin to a small saucepan over low heat and whisk well. If there are bits of miso, press them with a spoon or silicone spatula to incorporate them into the mixture. Heat until the mixture becomes thick and liquidy, about 7-10 minutes. Remove from heat and set aside.
      8 tablespoon white miso paste, 4 tablespoon sugar, 4 tablespoon sake, 4 tablespoon mirin
    • Prepare eggplants - While the sauce cooks, prepare the eggplants. Cut the eggplants in half lengthwise. Then, use a sharp knife to score the eggplant and create a crosshatch a quarter- to half-inch deep, depending on how thick the eggplant is. Do not cut all the way through to the skin. See photo above for reference.
      4 Japanese eggplants
    • Cook eggplant - Add oil to the pan on medium heat. Once oil is hot and shimmers, add eggplant face down and gently press with a spatula so the whole surface cooks evenly. Cover with the lid and cook for 3-4 minutes. Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes.
      2 tablespoon neutral cooking oil
    • Add sauce and broil eggplant - Carefully transfer the eggplant to a baking sheet cut side up. Spoon and spread a generous dollop of the miso sauce over each eggplant slice, covering the entire surface. Place the eggplant in the oven and broil for 2 minutes to caramelize the sauce. Remove from the oven and top with sesame seeds and scallions.
      1 green onion, sesame seeds

    Video

    Notes

    Top Tips
    • If using a stainless steel pan, make sure the pan gets very hot before adding the eggplant so it doesn't stick.
    • If using a thicker eggplant, cook the eggplant a little longer. When cooking it, turn down the heat a little so you don't burn the outside of the eggplant before t he inside is cooked.

    Nutrition

    Calories: 217kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 1403mg | Potassium: 593mg | Fiber: 9g | Sugar: 26g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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