This Japanese inspired miso-glazed aubergine (Nasu Dengaku) is packed full of umami flavours. Aubergine (eggplant) glazed with rich miso based sauce and roasted in the oven until soft and melt in the mouth delicious.
Aubergine or eggplant is the perfect blank canvas for soaking up flavours.
In this super quick and simple, Japanese inspired dish, it's paired up with rich, creamy, sweet and salty, delicious miso based glaze!
This very low-maintenance vegan dish is baked in the oven until aubergine collapses and its flesh turns so soft that you could almost eat it with a spoon!
Naturally vegan and easy to make gluten-free, Nasu Dengaku celebrates aubergine (eggplant) in its full glory with its texture and flavour seducing even toughest sceptics.
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📝 Ingredients & substitutes
To make my take on miso-glazed aubergine all you need is a handful of simple ingredients:
- Aubergine (Eggplant) - Any variety will do. Try choosing ones similar in size so that bake at the same rate.
- Miso Paste - Either brown or white miso will work well here. I use Organic Yutaka Miso Paste as my everyday kitchen staple and really like it. You can get it from most supermarkets in the UK or online. It also happens to be gluten-free.
- Soy Sauce or Tamari (if gluten-free) - More flavour!
- Tahini (Sesame Paste) - Even though not really authentic here, I think tahini works really well with all the other flavours in the miso glaze and makes it really nice and creamy too. In a pinch you could use your favourite nut butter instead.
- Rice Vinegar - It mellows all the saltiness from miso paste and soy sauce and adds extra flavour too. It can be substituted with Mirin (rice wine) even though the latter is slightly sweeter. If you use Mirin you might want to adjust the amount of liquid sweetener accordingly.
- Sesame oil - Little goes a long way here but for me it's a must. It gives that toasted, nutty flavour.
- Maple syrup - It's your vegan liquid sweetener that counteracts all the saltiness. Use to taste especially if you substitute rice vinegar with sweeter mirin. Agave or date syrups could be used here instead.
- Sesame seeds - You could use already toasted sesame seeds and sprinkle them over baked miso aubergine but I like to sprinkle mine before baking. Either does the job!
- Spring onions - Perfect garnish!
🔪 How to make miso-glazed aubergine
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180C(fan)/350F/Gas Mark 4.
Wash and dry aubergines (eggplants) and cut them in half lengthwise, leaving the top intact (mostly for presentation).
Next, using a sharp knife, score each half of aubergine with criss cross incisions. They should be deep but not all the way through as to cut through the skin.
Repeat with all remaining aubergine halves.
In a small bowl mix/whisk together miso, soy sauce/tamari, tahini, rice vinegar, sesame oil and maple syrup (or other sweetener of choice).
Mix them until you get nice and glossy glaze (consistency of natural peanut butter).
Line the baking sheet with some greaseproof paper and place scored aubergine halves on top.
Using pastry brush or a spoon brush/spread miso glaze generously over all the aubergine halves, making sure you get miso mixture into all the incisions.
Sprinkle over some sesame seeds and bake in the preheated oven for 30-40 minutes until aubergine (eggplant) halves collapse and brown on top and the flesh is really soft and squidgy.
Serve immediately with plenty of sliced spring onions on top and enjoy!
🍽 Equipment
One piece of kitchen kit worth mentioning here would be silicone pastry brush.
Super versatile and very hygienic, it can be used for savoury dishes (like this lovely nasu dengaku) and of course sweet ones too.
Using it to get miso glaze into all the little cuts in the aubergines makes the task so much quicker and easier.
🥡 Storing
Miso aubergine is best enjoyed straight away but if you've got any leftovers they can be stored in the fridge for up to 3 days.
Reheat in the oven or microwave depending on your preferences.
💭 Top tips
Don't cut through the skin of aubergines when scoring the flesh. You want to make pretty deep incisions but leave skin intact.
Adjust roasting/baking time to the size of your aubergines/eggplants. I used standard ones here hence 30-40 minutes baking time but if you use smaller or baby ones the timing will be reduced.
Use toasted sesame seeds or toast them yourself in a dry pan and garnish your aubergines after baking instead.
🍴 Serving suggestions
I like to serve my miso aubergines as a main dish but super simply with some brown rice and plenty of sliced spring onions sprinkled over the top.
It will go equally well with noodles. Try cooked soba noodles dressed with a drizzle of sesame oil and miso-glazed aubergine on top.
You can also serve it super simply with the side of steamed or sautéed bok choy, pak choi or any of your favourite greens.
If you like a bit of spice, try drizzling some sriracha sauce over the aubergines. It works really well!
❓ FAQs
There is no need to salt aubergines prior to cooking anymore as modern varieties do not have that bitter flavour that salting was suppose to reduce or eliminate.
The skin of the aubergine is perfectly edible although depending on the preparation it might be a bit tough.
Because we roast our miso-glazed aubergines here, the skin looses its toughness and you eat it together with the flesh.
Have you tried my Miso-Glazed Aubergine?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More recipe you might enjoy
📋 Recipe
Miso-Glazed Aubergine (Nasu Dengaku)
Ingredients
- 2 aubergines (eggplants)
- 2 tablespoon brown or white miso
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tahini or your favourite natural nut butter
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon sesame oil
- 1.5 tsp maple syrup or to taste
- 1-2 tablespoon sesame seeds if using toasted ones, sprinkle them over aubergine after baking
- spring onions to serve
Instructions
- Preheat the oven to 180C(fan)/350F/Gas Mark 4.
- Wash and dry aubergines (eggplants) and cut them in half lengthwise leaving the top intact (mostly for presentation).
- Next, using a sharp knife, score each half of the aubergine with criss cross incisions. They should be deep but not all the way through as to cut the skin. Repeat with all remaining aubergine halves.
- In a small bowl mix/whisk together miso, soy sauce/tamari, tahini, rice vinegar, sesame oil and maple syrup (or other sweetener of choice).
- Mix them until you get nice and glossy glaze (consistency of natural peanut butter).
- Line the baking sheet with some greaseproof paper and place scored aubergine halves on top.
- Using pastry brush or a spoon brush/spread miso glaze generously over all the aubergine halves, making sure you get miso mixture into all the incisions.
- Sprinkle over some sesame seeds and bake in the preheated oven for 30-40 minutes until aubergine (eggplant) halves collapse and brown on top and the flesh is really soft and squidgy.
- Serve immediately with plenty of sliced spring onions on top and enjoy!
Notes
- Nutritional information is approximate, per serving based on two servings and should be treated as a rough guideline only.
- Serve simply with rice, noodles or your favourite steamed greens. Plenty of sliced green onions work great as garnish.
- Best eaten straight away but leftover can be kept in the fridge for up to 3 days and reheated in the oven or microwave.
- Not recommended for freezing.
- Don't cut through the skin of aubergines when scoring the flesh. You want to make pretty deep incisions but leave skin intact.
- Adjust roasting/baking time to the size of your aubergines/eggplants. I used standard ones here hence 30-40 minutes baking time but if you use smaller or baby ones the timing will be reduced.
- Use toasted sesame seeds or toast them yourself in a dry pan and garnish your aubergines after baking instead.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!