Easy Nasu Dengaku (Miso-Glazed Eggplant)
Growing up, there was just something about eggplants that made me see it as an “older person” vegetable. I couldn’t quite put my finger on it when I was younger, so they were definitely an acquired taste for me!
Fast forward to present day - I’m now a fan and use it in a lot of ways. This miso-glazed recipe (aka Nasu Dengaku) is one of my favourite ways to cook them, and something I keep on regular rotation.
Most traditional Nasu Dengaku recipes will have you bake (or pan-fry) the eggplant first, then spread the miso glaze over before giving it a final bake. But I’ve found that the dish still works well without that extra step.
I like putting my own spin on things for some variety, and this “cheat’s” version keeps things nice and simple. In this version, I glaze the eggplant before baking then finish it with a quick broil to caramelise the top. Less fuss, but still just as tasty!
Typically, mirin is also used for this dish, but I didn’t have any at the time and it was just as delicious without it.
It’s 100% hot, melty, umami perfection. You can serve it with rice or soba, and your go-to protein sides. If you find yourself with some leftovers, you can also add them into your salads!
Some additional notes from me to you:
☝️ If your eggplant is thicker than usual, make sure to score them deeper so it cooks through.
☝️ You can also chop these up into chucks, coat them, and cook in the air fryer for a quicker no-fuss recipe!
THE RECIPE
SERVES 5
Ingredients
450g eggplant, the long ones (~4 medium)
3/4 tbsp miso
2 tbsp sake (or water)
1 tbsp lemon juice*
½ tsp sesame oil (optional)
½ tsp Togarashi (optional)
Black and white sesame seeds to garnish
Directions
Preheat your oven to 200°C. Slice the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Rub some neutral oil to lightly coat the surface of the eggplants and set aside.
Make the miso glaze by mixing together the miso, sake (or water), lemon juice, sesame oil (if using), and togarashi (if using) until smooth.
Spread the miso glaze over the surface of each eggplant half. Place it in the oven skin-side down and bake for 15 minutes. Then, switch to your oven’s broil/grill setting and let it broil for an additional 5 minutes. Make sure to keep an eye on them!
Once ready, sprinkle with black and white sesame seeds. Serve warm as a side dish or include it in your weekly meal prep!
Notes
*Lemon juice isn’t traditionally used in Nasu Dengaku, so this is totally optional. I do like the gentle tang though, and it helps balance out the saltiness of the miso and gives the glaze a little lift!
Nutrition
Per Serving:
Calories: 31kcal
Carbohydrates: 2.2g
Protein: 1.1g
Fat: 0.9g
Sugar: 1.9g
Sodium: 99mg
Fibre: 1.9g