Easy miso glazed eggplant recipe – Dengaku nasu

Would you like to make delicious Japanese miso glazed eggplant for dinner? This simple recipe will show you how to make it using only 5 simple ingredients. Let’s do it!

The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩‍🍳🔝

The eggplant is loved all over the world and that is for a good reason. Its taste pairs well with any spices and flavors. From Turkey to the Middle East, from the Mediterranean to Asia, you can find eggplant recipes in every cuisine. Today, we are making dengaku nasu, a classic Japanese side dish.

I love this recipe for its simplicity and rich flavor. Despite its short ingredient list, it is nothing short of taste. Plus, it’s oven-baked, which makes cleaning up a breeze.

Miso glazed eggplant recipe

Ingredients for miso eggplant

Here are the ingredients you will need for today’s recipe:

• Eggplant or aubergine: Opt for smaller eggplants, approximately 20 cm long. When shopping, select ones that are nice, shiny, and firm.
• Miso paste: This fermented soybean paste adds depth to the dish. I prefer red miso paste, but white miso paste (shiro miso) works well too. Ensure it’s gluten-free if you’re following a gluten-free diet. Miso is readily available in Asian grocery stores or the Asian food section of supermarkets.
• Soy sauce: Use tamari for a gluten-free option to complement the miso paste.
• Maple syrup: Opt for pure Canadian maple syrup for its natural sweetness.
• Water: A simple ingredient that brings everything together in this flavorful recipe.
• Olive oil for brushing.

Optional add-ons for this recipe include:

• Toasted sesame seeds
• Green onion
• Fresh cilantro leaves (coriander in Australia)
• Red pepper flakes

See the full list of ingredients in the recipe card below 👇 

How to Cut Eggplant in a Crosshatch Pattern:

1. Wash the eggplant and pat it dry. Using a sharp knife, cut each eggplant in half lengthwise.

2. Place each eggplant half on a chopping board and, using the tip of a paring knife, make diagonal cuts, creating a crosshatch pattern.

3. Turn the eggplant half 90 degrees and create diagonal lines across the first cuts, forming a criss-cross pattern. Be careful to cut the eggplant flesh as deeply as possible without piercing the skin.

4. Here you have perfect criss-cross cut eggplants

How to make miso glaze:

1. To prepare the sweet miso glaze, combine miso paste, soy sauce, and maple syrup in a small bowl. Stir the ingredients together until well combined.

2. Add 2-3 tablespoons of hot water and mix thoroughly until you achieve a smooth, runny paste.

How to roast miso-glazed eggplant

Preheat the oven to 200°C (400°F).

1. Arrange the prepared eggplant halves, cut side up, on a baking sheet lined with parchment paper.

2. Brush the eggplant surface area with olive oil and bake for 20 minutes.

3. After the initial 20 minutes, take out the tray and generously brush the roasted eggplant halves with miso paste. Continue baking for an additional 15 minutes.

4. Brush the eggplants once more with the remaining miso paste and roast for another 10 minutes until they’re golden and tender.

Remove from the oven, sprinkle with your favorite toppings, and enjoy!

Ways to Enjoy Miso Eggplant:

• Main Dish: This miso eggplant can be enjoyed in endless ways, making a great main dish, especially when served with sushi rice and my Asian pickled cucumbers.
• Side Dish: Serve roasted Japanese eggplant as a delicious side dish alongside grilled meats, tofu, or fish. Try them alongside some miso-glazed chicken thighs.
• With Noodles: Toss miso-glazed eggplant with cooked noodles (such as soba or udon) and your favorite stir-fried vegetables. Garnish with chopped cilantro, peanuts, and lime wedges for a satisfying noodle bowl.

How would you serve this miso-glazed eggplant? Leave a comment below 👇

Leftovers and Meal Prep:

This recipe is perfect for meal prep, ensuring an effortless dinner option during the week. Once fully cooled, transfer the eggplant to an airtight container and refrigerate promptly. It can be stored for 2-3 days, easily reheated in the oven, and ready to enjoy!

❄️ I’ve discovered that eggplants don’t freeze well; they tend to become watery and mushy. Therefore, it’s best to enjoy them when they are fresh.

More easy eggplant recipes

Have you tried this recipe? If so, I’d greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩‍🍳