Miso-Glazed Japanese Eggplant (Nasu Dengaku)

Miso-glazed Japanese eggplant (Nasu Dengaku) is a traditional Japanese side dish, loaded with umami flavors. Ready within 30 minutes, this easy recipe yields some delicious tender eggplant slices, caramelized with a sweet and salty miso glaze. Simply irresistible!

I’ve been making this recipe for years, and it’s now become a classic in my house. I’m crazy about these super creamy eggplants, garnished with a generous miso glaze with sweet and savory flavors. Every bite melts in your mouth in an explosion of flavors.

On top of that, the recipe is super simple to make, whether you use the long and thin Japanese eggplants or the classic Italian eggplants. It basically comes in three steps: roasting the eggplants, combining the ingredients of the glaze, then assembling the recipe. If you’re looking for something new, with a flavor combination that will wow your guest, this recipe is for sure next on your list!

What is Nasu Dengaku?

Nasu Dengaku (litterally “eggplant grilled over a fire”) is a classic Japanese side dish, traditionally made with long and thin Japanese eggplants, that are scored, broiled and covered with a miso glaze.

Unlike the traditional recipe, the eggplants are in this version broiled in the oven, until soft and tender. They are then brushed with the miso glaze, and placed back in the oven on the broil mode until gently caramelized. The result is sweet, savory, with a super moist texture that makes every bite melt in your mouth.

Miso-glazed eggplants ingredients

• Eggplants. You can use either Japanese eggplants or the regular Italian ones (see more details about the choice of eggplants in the section below).
• Miso paste (shiro miso). This fermented soybean paste adds a salty umami flavors to many Japanese dishes. Don’t try to taste it raw, it’s super salty!
• Sesame oil. You need it to brush the eggplants before roasting. Sesame oil brings a subtle nutty flavor to the eggplants. If you can’t find any, you can always replace with vegetable oil, but I recommend sticking to the sesame oil if possible.
• Rice vinegar. Both sweet and sour, this vinegar is particularly adapted to Asian cooking.
• Honey (or sugar, for a vegan version). Combined with the salty miso and the sour rice vinegar, honey/sugar bring some sweet notes that create this unique umami flavor.
• Ginger. Use it fresh (don’t go for dried ground ginger) and grate it finely, using a Microplane grate or a similar fine grater.

You then need other secondary ingredients for garnishing and serving, such as sesame seeds, spring onions, and pomegranate if you want to add a touch of color and freshness to the dish.

Which eggplants should I use for this recipe?

Traditionally, Nasu Dengaku is prepared with Japanese eggplants (sometimes called Asian eggplants), these super long and thin eggplants with a deep purple shade. This type of eggplants cook faster and soak up flavors quicker than regular large-sized eggplant. Living in Vancouver, with a strong Asian culture throughout the city, I’m lucky enough to find them in my regular grocery store. But depending on where you live, you may need to look for an Asian market.

If you can’t find Japanese eggplants, be reassured, you can still make this recipe using Italian eggplants, the regular large-side eggplants. If so, I recommend to choose them on the small or medium size, and avoid the large ones for this recipe.

How to make miso-glazed eggplants?

1. First, broil the eggplant halves, once scored and brushed with sesame oil, until the flesh is soft and tender.
2. Meanwhile, prepare the miso glaze by combining miso paste, rice vinegar, honey (or sugar) and grated ginger in a small saucepan placed over high heat.
3. Then, garnish the eggplants with the miso glaze, and broil for a few minutes, until caramelized. Garnish with desired toppings, and serve immediately!

What to serve with miso-glazed eggplants?

Nasu Dengaku is usually served as a side, but also makes a great vegetarian main. Simply add some plain rice (or cilantro lime rice), a few toasted cashews, lime slices, and enjoy! You can also serve with a side of quinoa, bulgur or black beluga lentils. For a slight variation of the recipe, consider making this Miso-Glazed Eggplant Tarte Tatin.

More eggplant recipe ideas:

• Quinoa-Stuffed Eggplants with a Mint Yogurt Sauce
• Vegetarian Eggplant Meatballs
• Easy Eggplant Chickpea Curry

More Japanese-inspired recipes:

• Tahini Miso Ramen with Crispy Tofu
• Sesame Soba Noodles with Mushrooms
• Brown Butter Miso Chocolate Chip Cookies
• Lime Matcha Marbe Pound Cake

Miso-Glazed Japanese Eggplant (Nasu Dengaku)

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Savory
• Diet: Vegetarian

Miso-glazed Japanese eggplant (Nasu Dengaku) is a traditional Japanese side dish, loaded with umami flavors. Ready within 30 minutes, this easy recipe yields some delicious tender eggplant slices, caramelized with a sweet and salty miso glaze. Simply irresistible!

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Ingredients

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• 5 to 6 Japanese eggplants (or 3 medium Italian eggplants)
• ¼ cup (60 ml) sesame oil
• Salt and freshly ground pepper
• ⅓ cup ( ml) rice vinegar
• ¼ cup (60 ml) white miso paste (fermented soybean paste)
• 2 Tablespoons honey (or sugar for a vegan version)
• 1 Tablespoon fresh ginger, grated
• Black and/or white sesame seeds, for garnish
• 2 small spring onions, thinly sliced, for garnish
• ½ cup (120 ml) pomegranate (optional)

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Instructions

1. Preheat the oven to 425°F (220°C), and line a large baking sheet with parchment paper. Set aside.
2. Slice the Japanese eggplants* in half, lengthwise. Then, score the inside flesh of each half with a knife in a criss-cross pattern, using a sharp paring knife, being careful not to cut through the skin.
3. Transfer the eggplant halves to the prepared baking sheet, face up. Sprinkle with salt and pepper, and brush generously with the sesame oil. Roast for about 20 minutes, or until tender.
4. Meanwhile, prepare the miso glaze. Combine the rice vinegar, miso, honey (or sugar) and ginger in a small saucepan. Bring to a boil over high heat and cook for about 5 minutes, stirring often. The mixture should be smooth and combined. Remove from the heat and set aside.
5. Brush the eggplants with about two thirds of the miso glaze. Place back in the oven, and broil for a couple of minutes, watching closely to prevent from burning. The eggplants are done when they are lightly charred and caramelized.
6. Drizzle the eggplants with the remaining miso glaze, sprinkle sesame seeds on top, and garnish with pomegranate and spring onions. Enjoy!

Notes

* If using Italian eggplants, you can either slice them in half, lengthwise, if they are medium in size, or slice them into 4 long slices, lengthwise, if they are very large.

Recipe inspired and slightly adapted from Half Baked Harvest.

Dairy-Free, Eggplant, Fall, Family-Friendly, Gluten-Free, Main Dishes, Quick & Easy, Sides, Summer, Vegan, Vegetarian

Did you make this recipe?

Lastly, if you make this Miso-Glazed Japanese Eggplant (Nasu Dengaku), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!