Miso Glazed Eggplant (Nasu Dengaku) in 20 Minutes
Silky eggplant with a sweet, savory miso glaze, broiled until caramelized. An easy Japanese vegetarian dish that works as a side or main.
Published
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
Eggplant soaks up flavor like a sponge, and a salty-sweet miso glaze turns it into something special. Serve with rice for a light vegetarian dinner, or as a side to oyakodon.
Ingredients
- 2 eggplants (about 500 g / 1.1 lb), halved lengthwise
- 2 tbsp neutral oil
- Glaze: 3 tbsp miso paste, 1 tbsp mirin, 1 tbsp sugar, 1 tbsp water
- 1 tsp toasted sesame seeds and sliced spring onion
Instructions
- Score the cut side of the eggplants in a criss-cross pattern without cutting through the skin.
- Heat the oil in a frying pan and cook the eggplants cut side down for 5 minutes until golden. Flip, cover and cook 5–6 minutes until very soft.
- Mix the glaze ingredients until smooth.
- Heat the oven grill (broiler). Place the eggplants cut side up on a tray, spread with the glaze and grill for 2–3 minutes until bubbling and caramelized.
- Sprinkle with sesame seeds and spring onion and serve with rice.
Nutrition per serving
- kcal
- 285
- Protein
- 6 g
- Carbs
- 31 g
- Fat
- 16 g
Tips
- Watch the grill closely: miso burns quickly.
- Short on time? Skip the grill and just spoon the warm glaze over the cooked eggplant.
