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Miso Eggplant (Nasu Dengaku)

  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main
  • Method: roasted
  • Cuisine: Japanese
  • Diet: Vegan


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. 


  1. 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.)
  2. 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!
  3. Garnish and serve! 


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


  • 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,