Miso Glazed Eggplant

Experience the ultimate umami flavor with this Miso Glazed Eggplant, also known as Nasu Dengaku. Tender Japanese eggplant halves are roasted until silky, then brushed with a sweet-savory white miso glaze and broiled to caramelized perfection. This classic Japanese dish serves as an elegant side or a light main course that is as beautiful as it is delicious.

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The magic of this recipe lies in the glaze. By combining white miso paste with mirin, sake, and a touch of sugar and sesame oil, you create a thick, flavorful sauce that bubbles and caramelizes under the broiler, transforming the mild eggplant into a savory treat.

Ingredients

• Eggplant: 2 medium Japanese eggplants
• Miso Glaze: 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 1 tbsp sesame oil
• Garnish: 1 tbsp toasted sesame seeds, 2 green onions (thinly sliced)

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin.

Step 3

Brush cut sides with a little sesame oil and place cut-side up on the baking sheet.

Step 4

Roast for 20–25 minutes, until the flesh is tender and golden.

Step 5

Meanwhile, whisk together the miso paste, mirin, sake, sugar, and remaining sesame oil in a small bowl until smooth.

Step 6

Remove eggplants from the oven. Spread a generous layer of miso glaze evenly over the cut sides.

Step 7

Set oven to broil. Broil eggplants for 2–3 minutes, until the glaze bubbles and caramelizes (watch closely to prevent burning).

Step 8

Remove from oven and sprinkle with toasted sesame seeds and green onions. Serve warm.

Zusatztipps für die Zubereitung

When scoring the eggplant, use a sharp knife and aim for a diamond or square pattern. This not only looks beautiful but also helps the heat reach the center faster and allows the glaze to seep into the flesh. Using parchment paper is highly recommended, as the sugar in the miso glaze can become very sticky when broiled.

Varianten und Anpassungen

You can substitute honey or maple syrup for the granulated sugar for a different profile of sweetness. To make this dish gluten-free, ensure you use a certified gluten-free miso paste and verify that your sake and mirin are also gluten-free, as some brands may contain additives.

Serviervorschläge

Miso Glazed Eggplant is traditionally served warm and is delicious alongside a bowl of steamed white rice. It works perfectly as part of a Japanese-style meal or as a light appetizer. Sprinkle generously with the toasted sesame seeds and fresh green onions just before serving for the best texture.

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This recipe yields 4 servings, with each serving containing approximately 110 calories, 4g of total fat, 17g of carbohydrates, and 3g of protein. It is a fantastic way to enjoy the nutritional benefits of eggplant while savoring deep, complex Japanese flavors.

Frequently Asked Questions

→ What type of eggplant works best?

Japanese or Asian eggplants are ideal because they have thinner skin and fewer seeds, resulting in a silkier texture. Italian eggplants can be substituted but may require slightly longer cooking time.

→ Can I make this gluten-free?

Yes. Use gluten-free miso paste and ensure your sake and mirin are certified gluten-free. Some traditional brands contain wheat, so always check labels carefully.

→ How do I prevent the glaze from burning?

Watch closely during the broiling step—it only takes 2-3 minutes for the glaze to bubble and caramelize. Set a timer and stay near the oven, as the sugar content can cause rapid browning.

→ Can I prepare this ahead?

You can roast and glaze the eggplant up to a day in advance. Reheat at 375°F for 10 minutes, then finish under the broil for 1-2 minutes to refresh the caramelization before adding fresh garnishes.

→ What makes this dish umami-rich?

The combination of fermented miso paste and the natural glutamates in eggplant creates deep umami flavor. Mirin and sake add subtle sweetness and complexity while enhancing the savory profile.