Miso Glazed Eggplant

Tender Japanese eggplant halves roasted until silky, then brushed with a sweet-savory miso glaze and broiled to caramelized perfection. This classic, umami-rich side or light main dish is a beautiful way to enjoy the delicate texture of eggplant combined with the bold flavors of fermented soy and sesame.

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This Miso Glazed Eggplant, also known as Nasu Dengaku, relies on simple ingredients and the power of the broiler to create a sticky, glossy coating that makes the eggplant truly shine. The scoring technique ensures that every bite is infused with the rich sesame and miso marinade.

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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 a gentle hand to create deep slits without breaking through the purple skin. This ensures the eggplant holds its shape while the glaze seeps inside. Always watch the broiler closely, as the sugar in the miso paste can go from perfectly caramelized to burnt very quickly.

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 check sake and mirin labels carefully. This dish is vegan-friendly as long as you use a certified vegan miso paste.

Serviervorschläge

This umami-rich dish is delicious served with steamed white rice or as part of a larger Japanese-inspired meal. It also pairs wonderfully with a simple cucumber salad or grilled proteins. Contains soy and sesame; each serving provides approximately 110 calories, 4g fat, 17g carbohydrates, and 3g protein.

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Enjoy the rich, savory depth of this Miso Glazed Eggplant. Whether served as a side or a light main, its melt-in-your-mouth texture and sweet-salty finish are sure to make it a household favorite for anyone craving authentic Japanese flavors.

Recipe FAQs

→ What type of eggplant works best?

Japanese or Chinese eggplants are ideal because they have thinner skin and fewer seeds than larger varieties. They become silkier when roasted and absorb the glaze beautifully.

→ Can I make this gluten-free?

Yes. Use certified gluten-free miso paste and ensure your sake and mirin are labeled gluten-free. Traditional varieties may contain barley or wheat.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave until warmed through. The glaze may become more concentrated over time.

→ Can I grill instead of broil?

Absolutely. After roasting, finish the eggplants on a preheated grill over medium-high heat for 2-3 minutes per side until the glaze caramelizes and creates charred edges.

→ What can I substitute for mirin?

Use equal parts rice vinegar mixed with a pinch of sugar, or dry sherry with a small amount of sugar. The flavor profile will be slightly different but still delicious.