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Miso Eggplant is caramelized with an umami-rich miso glaze. A savory, luscious vegan main, or delicious side dish. Love eggplant? See our 20+ Best Eggplant Recipes!
Savory melt in your mouth Miso Eggplant! Healthy, delicious and super easy to make, this recipe is based on Nasu Dengaku eggplant, a traditional dish from Nagoya, Japan. We have simplified it a bit without sacrificing any of the deliciousness.
Eggplant is first scored with a knife. This helps it cook more evenly and allows the sauce to penetrate. As the eggplant roasts in the oven, whisk the miso glaze together. Broil with the miso glaze for just a few minutes, transforming the eggplant into deep golden savory treasures.
Table of Contents
Ingredients in Miso Eggplant
- miso– white miso for the mellow smooth flavor. Feel free to use any type of miso you prefer.
- mirin– rice wine with lots of umami and a little sweetness.
- sesame oil– gives that deep toasty flavor that is hard to replace.
- maple syrup– a healthy alternative to sugar and gives nice flavor. Substitute with sugar or coconut sugar.
See the recipe card below for a full list of ingredients and measurements.
How To Make Miso Eggplant
Set oven to 425F. Cut eggplants in half and score in a crisscross pattern approximent 1/2-1 inch squares , just about 1/4 to 1/2 inch into the flesh taking care not to pierce the skin.
Sprinkle with salt and place flesh side down on an oiled baking sheet.
Bake for 25-30 minutes. (This will depend on the size of the eggplant. If using Japanese eggplant this will only take about 15 minutes.)
Meanwhile whisk the Miso Sauce together.
When eggplants are tender, remove them from oven, flip them over and liberally baste with the Miso sauce.
Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye, it goes fast!
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Dengaku is a savory sweet miso glaze that is used in Japanese cooking. Nasu is eggplant.
Yes. It is completely edible!
Miso is a fermented product, very high in probiotics helps maintain digestion and a healthy gut balance. Miso is also filled with nutrients, minerals, and vitamins.
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Miso Roasted Eggplant (Nasu Dengaku) is caramelized with an umami rich miso glaze, a simple vegan main dish or vegetable side dish that is easy and so savory.
- 2 medium globe eggplants (or several Japanese eggplants)
- 2 tablespoons white miso
- 2 tablespoons mirin (substitute rice vinegar + 1/2 teaspoon more of sweetener)
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
Garnish with green onions, fresh cilantro, red pepper flakes, sesame seeds or furikake.
- Set oven to 425F. Cut eggplants in half and score in a crisscross pattern approximent 1/2-1 inch squares , just about 1/4 to 1/2 inch into the flesh taking care not to pierce the skin. Sprinkle with salt and place flesh side down on an oiled baking sheet. Bake for 25-30 minutes. (This will depend on the size of the eggplant. If using Japanese eggplant this will only take about 15 minutes.)
- Meanwhile, whisk the sauce. When eggplants are tender remove from oven, flip over and liberally baste with the sauce. Broil in oven on the middle rack for 2-5 minutes until slightly charred on the edges. Watch carefully!
- Garnish and serve!
- Serving Size: 1/2 eggplant
- Calories: 127
- Sugar: 16.1 g
- Sodium: 51.5 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 25.4 g
- Fiber: 8.7 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Keywords: miso eggplant, miso glazed explant, miso eggplant recipe, miso roasted eggplant, baked eggplant with miso,