Miso Glazed Eggplant

This Miso Glazed Eggplant, also known as Nasu Dengaku, is a masterpiece of Japanese home cooking. It features tender Japanese eggplant halves roasted until silky, then brushed with a sweet-savory miso glaze and broiled to caramelized perfection. It is a classic, umami-rich side or light main dish that is both elegant and simple to prepare.

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The key to this dish lies in the crosshatch scoring of the eggplant flesh. This technique not only ensures the eggplant cooks through until it is buttery and soft but also provides more surface area for the glaze to caramelize into every crevice.

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

Always check your labels for allergens; this dish contains soy and sesame. When broiling, stay by the oven, as the sugar in the glaze can go from caramelized to burnt in seconds.

Varianten und Anpassungen

Substitute honey or maple syrup for sugar for a different sweetness profile. For a gluten-free version, use gluten-free miso and verify that your sake and mirin are certified gluten-free.

Serviervorschläge

This dish is delicious served with steamed rice or as part of a larger Japanese-inspired meal. It works wonderfully as a light main or a flavorful side dish.

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With its striking appearance and rich, savory depth, this Miso Glazed Eggplant is sure to become a favorite in your culinary repertoire. Enjoy the incredible textures and authentic Japanese flavors in every bite.

Recipe FAQs

→ What type of eggplant works best?

Japanese eggplants are ideal because they have thinner skin, fewer seeds, and a naturally creamy texture when cooked. Italian or globe eggplants can be substituted but may require longer cooking time to achieve the same tenderness.

→ Can I make this gluten-free?

Yes. Use certified gluten-free white miso paste and ensure your sake and mirin are labeled gluten-free. Traditional varieties often contain barley or wheat, so always check labels carefully if avoiding gluten.

→ What does the crosshatch scoring do?

Scoring the flesh in a crosshatch pattern allows the heat to penetrate more evenly and helps the miso glaze seep into the eggplant. It also increases surface area for better caramelization while keeping the skin intact to hold everything together.

→ How do I store leftovers?

Store cooled eggplant in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave until warmed through. Note that the texture may soften slightly after storing.

→ Can I use red miso instead of white?

Red miso will work but has a stronger, more intense flavor and darker color. White miso provides a milder, sweeter profile that balances beautifully with the mirin and sugar. If using red miso, consider reducing the amount slightly.

→ What can I serve with miso glazed eggplant?

This pairs perfectly with steamed jasmine or brown rice for a complete meal. It also works well alongside other Japanese dishes like edamame, pickled vegetables, or miso soup. The flavors complement grilled fish or tofu beautifully.