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Miso-Glazed Japanese Eggplant (Nasu Dengaku)

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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.
  • 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!

Ingredients

Scale
  • 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)

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.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/miso-glazed-japanese-eggplant-nasu-dengaku/