A little bit sweet and a little bit savory, Japanese miso eggplant – aka nasu dengaku – is the easiest way to bring plenty of umami flavors to a humble vegetable. With perfectly cooked, tender eggplant and a delicious miso glaze to top it all off, there’s no easier dish to make for vegan and vegetarian friends that delivers on taste. And the best part? It only needs seven pantry-staple ingredients.
How to make miso glazed eggplant
Prepare The Eggplant: With a sharp kitchen knife, slice the eggplants lengthwise in half. Place flesh-side up and then score the white insides in a criss-cross pattern so it looks like small cubes (see the photo below). Don’t press down too hard – you don’t want to slice up the eggplant. Pan-Cook Eggplant: Set a large frying pan over medium-high heat and add the oil. Allow to warm. Then put your eggplant halves in, skin side down, and use something heavy to press down slightly. I use a heavy saucepan lid, though a large plate will also work. Cook for 3-4 minutes until the skin starts to brown. Then, using a fork or spatula, flip the eggplant over and again press down slightly. Cook for a further 3-4 minutes until the eggplant flesh starts to brown. Prepare Miso Glaze Sauce: In a small bowl, mix the mirin, miso paste, sugar, and sesame seeds (reserve some for garnish) until fully combined and smooth. Coat Eggplant With Sauce: Line a baking sheet with parchment paper or foil, then set your eggplant halves on it, skin side down. Using a small brush or a spoon, spread the miso sauce generously all over the eggplant flesh. Broil In Oven: Set the oven to broil, then cook the miso eggplant for about 4-5 minutes until the brown sugar glaze begins to bubble and turns a rich caramel color. Watch carefully – broiling can burn things quickly! Garnish and Serve: Remove the miso-glazed eggplant from the oven and sprinkle with the rest of the sesame seeds and the diced green onions. Serve while still hot and caramelized.
What to serve with miso eggplant
With Rice: Though miso eggplant is typically enjoyed as a side dish, it makes an easy main meal when paired with a bowl of fresh rice. White rice will keep the flavors simple or you can try it with jasmine, brown, or rice pilaf. With Japanese Side Dishes: Pair this eggplant with other Japanese-inspired sides – try it with pickled daikon radish, a Japanese-style Kani salad, ramen eggs, or a crunchy cucumber salad. With Japanese Mains: To make a fully authentic Japanese meal, pair this eggplant recipe with a donburi dowl, katsu chicken, sushi rolls, an easy teriyaki salmon, or a bowl of your favorite ramen.
If you try this miso eggplant recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
