Miso Eggplant is caramelized with an umami-rich miso glaze. A savory, luscious, meatless main or delicious vegan side dish. Video! Plus 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
Ingredient Notes
- Eggplant – Use globe eggplant or Japanese eggplant
- Miso– we love 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– is a healthy alternative to sugar and gives a nice flavor. Substitute with sugar or coconut sugar.
- Red pepper flakes– optional, for a little kick.
- Garnishes: Scallions, cilantro and sesame seeds.
See the recipe card below for a full list of ingredients and measurements.
How To Make Miso Eggplant
Preheat oven to 425F.
Step 1: Cut eggplants in half and score in a crisscross pattern approximately in 1-inch squares , just about 1/2-inch into the flesh, taking care not to pierce the skin.
Step 2: Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet.
Step 3: Bake until tender. (This will depend on the size of the eggplant. Globe eggplant may take 25-30 minutes; Japanese eggplant may only take 15 minutes.)
Step 4: While it bakes, whisk the Miso Sauce together.
Step 5: When eggplant is tender, flip them over and liberally baste them with the Miso sauce.
Step 6: 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!
*If you don’t have a broiler, bake for an additional 5- 10 minutes or until just before collapsing.
Step 7: Garnish with any or all of the following!
- minced green onions
- red pepper flakes
- toasted sesame seeds or furikake
- fresh cilantro
Serving Suggestions
Serve with jasmine rice, pickled ginger, sliced avocado, and something crunchy like Asian Slaw or our cucumber salad.
What to Serve with Miso Eggplant
- Furikake Seasoning Recipe
- Chicken Katsu (or Tofu Katsu!)
- Japanese Salmon Rice Bowls
- Japanese Farm-Style Teriyaki Chicken
- Soba Noodle Salad
Storage
Leftover Miso Eggplant can be kept in the refrigerator for up to 4 days in an airtight container. Reheat in a 350 F or microwave.
More Eggplant dishes you may enjoy!
FAQS
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 Eggplant (Nasu Dengaku)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: main
- Method: roasted
- Cuisine: Japanese
- Diet: Vegan
Description
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.
Ingredients
- 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.
Serve with jasmine rice, sliced avocado, pickled ginger or something fresh and crunchy like Asian slaw or cucumber salad.
Instructions
- Preheat oven to 425F.
- Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares , about ½-inch deep into the flesh, taking care not to pierce the skin. Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet. Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.
- Meanwhile, whisk the sauce.
- When eggplants are tender, carefully flip them over and liberally baste them with the 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! If you don’t have a broiler, bake for an additional 5- 10 minutes or until golden.
- Garnish and serve!
Notes
Leftovers will keep up to 4 days in the fridge and can be reheated.
To serve as an entree ( pictured above) serve over Furikake rice with sliced avocado and a salad: Asian Slaw, Asian cucumber salad or this carrot ribbon salad.
Nutrition
- 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
just tried it at lunch and very good. I agree it is a lot of added sugar here, so will try to reduce the amount of marple syrup for next time and hopefully it will still taste good! thank you for the recipe!
Let us know what you play around with and how it turns out!
So good!
Delicious. I served the eggplant with rice and the carrot ribbon salad. We gobbled it all up and I’ll be making it again soon!
Love hearing this Yolanda!
The whole family really enjoyed this new dish – miso eggplant.! I’ll make it often. So easy!
Glad to hear it!
DELISH! Love the flavors, variety and accessibility of your vegan recipes and your commitment to the well-being of people, animals, and the planet by providing vegan options. Thank you!
Thanks so much Daniella ❤️
Quite a bit of added sugars here. I may try it w/o the maple syrup and rice vinegar and something like allulose or liquid stevia, which should make the recipe keto friendly.
Give it a try and let us know what you think. 🙂
I am a huge fan of eggplant and always looking for new recipes. I made this exactly as written…loved it. Served it topped with sautéed greens and baked soy curls encrusted with nutritional yeast (I am vegan). Thank you for another wonderful recipe!
So happy you enjoyed this Sue!
Oh boy I love this recepie. Very flavorful.
I served it with seared scallops. It’s a Perfect combination.
Nice! So glad you enjoyed!
Soooo tasty!! Great recipe to make when you’re really tired lol. I served it with the coconut rice from the coconut rice bowl recipe, plus crushed peanuts and scallions. So good I loved it! Thank you!!
Sounds delicious Angeli!
I used japanese eggplant and consensus from kids and myself is that it is good. I am a fan of white miso.
Awesome Heidi!
simple and very yummy!!!
wow–looks delicious!