This Miso Eggplant is going to blow your mind! The miso glaze is banging with flavor with a golden caramelized finish that literally melts in your mouth! Enjoy as an appetizer or main, I've shared two cooking methods - pan fry or oven-baked.
This isn’t just any eggplant dish…it's salty and sweet, with umami goodness from the savory miso glaze which is so delicious! Miso glazed eggplant is a traditional dish in Japan known as Nasu Dengaku, and has been a personal favorite for many years. I've always loved Japanese cuisine and have a huge appreciation for their dishes. Every time I visit a Japanese restaurant and see it on the menu, it's a non-negotiable order for me! Especially after I stopped eating meat, this dish has always saved me.
Eggplants (aka aubergines) are one of those vegetables that you either love or hate. If you're not a fan, I'm sure this miso eggplant recipe will change your mind 😊. They have a lovely meaty texture making it great for vegans and even meat eaters. They’re tender and creamy in the middle with a golden caramelized glaze, and literally melt in your mouth….yum!
If you've been here for a while, you'll know I absolutely love eggplants! Some other eggplant recipes I've shared are my Persian dip and pasta all norma.
Here I’ve shared two different cooking methods to make miso eggplant. You can pan fry it then broil for the signature caramelized glaze. This method takes 15 minutes to cook and perfect for a quick meal. I’ve also shared an oven baked method which takes a little longer to cook, but gives you more of a smoky flavor. Both methods taste equally delicious, are easy to make and have the classic miso glazed finish.
What's great about miso eggplant is that it's so versatile and you can serve it in different ways. It's popularly served as an appetizer or side dish, but you can also enjoy it as a main meal. Personally, I love it with white rice or noodles alongside some greens and tofu.
Some more Japanese inspired dishes I've shared are my kani salad and spicy tuna on crispy rice and shrimp tempura roll.
Table of Contents
Why you'll love this Miso Eggplant
- Quick & Easy: Simple steps, minimal prep and cooking time, great for weeknights or quick meals
- Flavor Bomb: The miso glaze packs a punch, with a delicious balance of sweet, salty and savory umami goodness
- Versatile: Enjoy it as an appetizer, side dish or main alongside white rice or udon noodles
- Naturally Vegan & Gluten-Free: Perfect for everyone at the table, without needing to make any substitutions
What is Miso?
Miso paste is a traditional Japanese ingredient made from fermented soybeans, salt and koji (a type of fungus/mold) with optional grains. The fermentation process creates a complex taste that's both salty, savory and sweet, and full of umami flavor. Its popularly used in salad dressings, soups and marinades.
Miso is also so good for your gut health as it contains probiotics along with many nutrients and vitamins. I've also shared a creamy miso pasta recipe which is a delicious fusion dish.
There are 3 different types of miso, from white miso, yellow miso and red miso. I usually prefer white miso paste which has a milder taste, as yellow and red miso have been fermented longer so have a stronger taste.
What is Nasu Dengaku?
Nasu Dengaku is a classic Japanese dish. The name Nasu translates to Eggplant, and Dengaku is the meaning of grilled foods covered in a miso glaze - so the name translates to Miso Glazed Eggplant.
The eggplant is cooked to perfection then glazed with a flavorful miso sauce. Once broiled or grilled the miso glaze is glistening, sticky, salty and sweet and absolutely delicious! It’s a popular side dish in Japanese cuisine which can also be served as a main dish with rice.
Ingredients and Substitutions
- Eggplants are the star of the show here! Traditionally, long Japanese eggplants are used to make Nasu Dengaku. In this recipe I’ve used black Italian eggplants also known as globe eggplants, as that's all I could find. I also love that they’re extra meaty. You can use either
- Miso Paste is the magical ingredient! This fermented soybean paste is the heart of the miso glaze. It brings depth and umami flavors with added health benefits and probiotics. There are 3 different types of miso paste - white, yellow or red miso. White miso is milder and what I have added
- Sugar adds sweetness and balances the salty flavors of the miso paste. It also assists with the golden caramelization. You can also add honey or maple syrup if you prefer
- Mirin is a sweet Japanese rice wine that adds depth and complexity to the glaze. You can substitute with rice vinegar, dry sherry or white vinegar
- Sake is typically used to make miso glaze. It's another Japanese staple, which adds a touch of alcohol, acidity and umami. I’ve used rice wine vinegar as a great substitute here which also gives acidity to brighten the glaze
- Sesame oil is brushed over the oven roasted eggplant method and used for searing in the pan method. It has a lovely nutty aroma and flavor. You can also substitute with your preferred oil
How to make Miso Eggplant
Make this classic recipe either pan fry or oven baked. I will show you how to make it both ways. Follow my simple steps below.
Prepare Ingredients
Slice eggplants in half lengthways and score the insides diagonally one way, then the other way to create a criss cross pattern (as pictured)
Add miso paste, sugar, mirin and rice wine vinegar to a bowl and whisk until smooth
Pan Fry Method
In a large pan heat sesame oil over medium-high. Place eggplants cut side down and sear for 3-5 minutes (without moving them)
Flip the eggplants, add a splash of water, place the lid on and reduce heat to medium for 5 minutes. Preheat the oven to broiler setting at 200°C/400°F
Put eggplants flesh sides up on a baking sheet lined with parchment paper. Generously brush the miso to the flesh sides
Broil for about 5 minutes, until the miso glaze is golden and bubbling (*keep an eye on them, as they can burn quickly)
Oven Method
Preheat oven to 200°C/400°F. Brush the insides and outsides with sesame oil and put eggplants flesh side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes
Check that eggplants are soft and cooked in the middle. Flip them over and broil for 5 minutes so the flesh side is lightly golden
Generously brush over the miso sauce to the flesh sides
Place eggplants flesh sides up and broil for about 5 minutes until the miso glaze is golden and bubbling (*keep an eye on them as they can burn quickly)
Tips and Tricks
- Don't add any salt. The miso paste is quite salty itself so the dish doesn't require any added salt. Some recipes come with the addition of soy sauces or tamari but it really doesn't need it
- Scoring the eggplants is crucial as it allows the delicious miso glaze to flavor the inside of the eggplants. The criss-cross pattern makes it visually appealing too
- When scoring the eggplants use a small sharp knife and make sure not to cut all the way through. Only slice ¾ of the way through
- When broiling the miso glaze, keep an eye on it. Due to the miso and sugar, it can burn quickly depending on your oven strength. Once golden, caramelized and slightly bubbling its done
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a pan, oven or air fryer for the best texture. You can also microwave until warmed through but it will lose the golden crisp edges
- I don't recommend freezing this recipe
FAQs
I love to serve with plain white rice or noodles, green veggies and protein such as salmon, breaded tofu or sticky tofu
Nasu Dengaku is a classic Japanese dish, the name Nasu translates to Eggplant, and Dengaku is the meaning of grilled foods covered in a miso glaze. The eggplants are cooked and topped with a miso sauce then broiled until caramelized and golden
You can substitute with rice vinegar or white wine vinegar for the mirin. The sake can be omitted, I have used rice vinegar as a sake substitute in this recipe
I usually salt my eggplants before cooking to remove the bitterness, however as this recipe is quite salty from the miso paste, I skip this step
Pairing
These are my favorite dishes to serve with Miso Eggplant:
More Miso Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Miso Eggplant photo on Instagram so I can share the love!
Recipe
Miso Eggplant (Pan Fry and Oven Methods)
Ingredients
- 2 medium-large eggplants (I’ve used 2 Italian eggplants. If using Japanese eggplants, use 3-4)
- 3 tablespoons white miso paste
- 1.5 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar (or sake)
- 1 - 1.5 tablespoons sesame oil
- Garnish - sesame seeds, sliced scallions, fresh herbs. Optionally serve with plain white rice or noodles
Instructions
- Slice the eggplants in half lengthways. Then using a knife, score the insides of the eggplants diagonally one way, then the other way to create a criss cross pattern as per photos above. *Be careful not to cut through the eggplant
- In a small bowl, add the miso paste, sugar, mirin and rice wine vinegar. Whisk together so there are no clumps, you should have a thick paste consistency
Pan Fry Method
- Heat sesame oil in a large saucepan or skillet over medium-high heatPlace the eggplants flesh side down and sear for 3-5 minutes without moving them to create a golden brown sear
- Flip the eggplants over, add a splash of water to the pan and place the lid on. Reduce the heat to medium and allow it to steam for approximately 5 minutes to cook the eggplantsIn the meantime, preheat the oven to broiler setting at 200℃/400℉
- Remove the lid and check the consistency of the eggplants, they should be soft and cooked. Brush over the miso sauce generously to the eggplant flesh sides
- Place the eggplants flesh sides up on a baking sheet lined with parchment paper. Broil for approximately 5 minutes until you see the miso glaze golden, caramelized and bubbling. *Keep an eye on them as they can burn quickly
- Remove from the broiler, garnish with a sprinkle of sesame seeds, herbs or green onions. Serve alongside white rice and enjoy your delicious Miso Eggplant!
Oven Method
- Preheat oven to 200℃/400℉Place the eggplants on a baking sheet lined with parchment paper. Brush the insides and outsides with sesame oil and place them flesh side downCook for 25-30 minutes until you see the skin is slightly wrinkled
- Check the consistency with tongs, they should feel soft and cooked in the middle. Flip the eggplants over and broil for 5 minutes so the flesh side is lightly golden
- Brush over the miso sauce generously to the eggplant flesh sides
- Place the eggplants flesh sides up and broil for approximately 5 minutes until you see the miso glaze golden, caramelized and bubbling. *Keep an eye on them as they can burn quickly
- Remove from the broiler, garnish with a sprinkle of sesame seeds, herbs or green onions. Serve alongside white rice and enjoy your delicious Miso Eggplant!
Megha Janakiraman says
Is there an alternative if my oven doesn’t have a broiler setting?
Ayeh Manfre says
You can leave them in the oven for longer for the glaze to bubble and become golden, or you can also pop in the air fryer too if you have one 🙂