Name: Miso-Glazed Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pieces Large Globe Eggplants; 3 tbsp White Miso Paste; 2 tbsp Mirin; 1 tbsp Sake; 1 tbsp Granulated Sugar; 2 tbsp Toasted Sesame Oil; 1 tsp Toasted Sesame Seeds; 2 stalks Green Onions, sliced

Vegetables

Miso-Glazed Eggplant

Nasu Dengaku is a classic Japanese dish featuring tender, roasted eggplant halves lacquered with a rich, caramelized miso glaze. The contrast between the creamy eggplant interior and the bubbly, savory-sweet topping creates an irresistible umami bomb.

Prep

10m

Cook

30m

Serves

Calories

185kcal

Qty	Ingredient
2 pieces 800 g	Large Globe Eggplants
3 tbsp 54 g	White Miso Paste
2 tbsp 30 ml	Mirin
1 tbsp 15 ml	Sake
1 tbsp 12 g	Granulated Sugar
2 tbsp 30 ml	Toasted Sesame Oil
1 tsp 2 g	Toasted Sesame Seeds
2 stalks 10 g	Green Onions, sliced

2 Method

Step 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2. Cut the eggplants in half lengthwise. Using a sharp knife, score the flesh in a crosshatch diamond pattern, ensuring you do not cut through the outer skin.

Step 3. Brush the scored flesh of each eggplant half generously with toasted sesame oil. Place them flesh-side up on the prepared baking sheet.

Step 4. Roast the eggplant for 20-25 minutes, or until the flesh is completely tender and turning golden brown.

Step 5. While the eggplant roasts, prepare the glaze by whisking together the miso paste, mirin, sake, and sugar in a small saucepan over low heat. Stir constantly for 2-3 minutes until the sugar has dissolved and the mixture is smooth and glossy.

Step 6. Remove the tender eggplant from the oven and adjust your oven setting to 'Broil'.

Step 7. Spread a thick, even layer of the miso mixture over the scored side of each eggplant half.

Step 8. Place the eggplant back under the broiler for 2-4 minutes. Watch closely! The glaze should become bubbly and slightly charred in spots but can burn quickly.

Step 9. Remove from the oven and garnish with toasted sesame seeds and freshly sliced green onions. Serve immediately while hot.

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Score the eggplant deeply to allow the glaze to penetrate the flesh for better flavor distribution.
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If you don't have sake, you can substitute it with dry sherry or an extra tablespoon of mirin.
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Use white miso for a sweeter, milder flavor or red miso for a deeper, more savory saltiness.
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Soaking the cut eggplant in water for 10 minutes before roasting can help remove any potential bitterness.