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 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 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!
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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, Teriyaki Salmon, Teriyaki Chicken, or Chicken Katsu.
Ingredients
- 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
- 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)
- 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 Chicken, Salmon Collars, or an Unagi donburi. It's also delicious with beside our Chicken Katsu Curry or with sushi like our Crunchy Spicy California Sushi Roll.
Recipe FAQs
No, Japanese eggplant has a thin and tender skin so there is no need to peel it.
Japanese eggplant can be found year round, but their main season is May through October.
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.
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.
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Miso Glazed Japanese Eggplant (Nasu Dengaku)
Equipment
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
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
- 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.
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