Miso Eggplant (Nasu Dengaku) Recipe
Miso Roasted Eggplant (Nasu Dengaku) is caramelized with an umami rich miso glaze, a simple vegan main dish or vegetable side dish that is easy and so savory.
How to Make the Best Miso Eggplant (Nasu Dengaku)
Nasu Dengaku, or miso-glazed eggplant, is one of Japan’s most beloved comfort dishes. The combination of silky roasted eggplant and sweet-savory miso glaze creates an irresistible umami bomb that works beautifully as either a main course for vegans and vegetarians or as a stunning side dish alongside grilled fish or rice.
The secret to perfect miso eggplant lies in scoring the flesh deeply before roasting. This technique allows the heat to penetrate evenly, creating that melt-in-your-mouth texture, while also giving the glaze plenty of nooks and crannies to seep into. The final broil caramelizes the miso topping, adding a touch of char that elevates the dish to restaurant quality.
This recipe uses white miso for its mild, slightly sweet flavor, but you can experiment with red or mixed miso for a deeper, more robust taste. Serve it hot from the oven with a sprinkle of sesame seeds and sliced scallions for a dish that looks as impressive as it tastes.
Miso Eggplant (Nasu Dengaku)
Miso Roasted Eggplant (Nasu Dengaku) is caramelized with an umami rich miso glaze, a simple vegan main dish or vegetable side dish that is easy and so savory.
Ingredients
Eggplant
Miso Glaze
Instructions
Prepare the Eggplant
- Preheat oven to 425°F.
- Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares, about ½-inch deep into the flesh, taking care not to pierce the skin.
- Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet.
- Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.
Glaze and Finish
- Meanwhile, whisk together the miso, mirin, maple syrup, and sesame oil to make the sauce.
- When eggplants are tender, carefully flip them over and liberally baste them with the sauce.
- Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye; it goes fast! If you don't have a broiler, bake for an additional 5-10 minutes or until golden.
- Garnish and serve!
Notes
- Japanese eggplants are thinner and cook faster than globe eggplants—adjust baking time accordingly.
- The miso glaze can be made ahead and stored in the refrigerator for up to a week.
- For extra umami, add a splash of soy sauce to the glaze.
- Garnish with sesame seeds, sliced green onions, or a drizzle of additional sesame oil.
