Roasted Eggplant with Miso Glaze (Nasu Dengaku)

Name: Roasted Eggplant with Miso Glaze (Nasu Dengaku)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium Japanese eggplants (or 1 large regular eggplant); 60 g white miso paste (shiro miso); 30 ml mirin; 15 ml sake (optional, can be substituted with water or more mirin); 15 g granulated sugar; 5 ml sesame oil; 15 ml neutral oil (e.g., sunflower, canola); 2.5 g toasted sesame seeds (for garnish); 1 stalk green onion, thinly sliced (for garnish)

Difficulty

easy

Time

40m

Price Category

average

Calories

Medium

Nasu Dengaku is a classic Japanese dish featuring eggplant roasted to perfection and then coated with a sweet and savory miso glaze. This recipe highlights the natural sweetness and creamy texture of the eggplant, complemented by the rich, umami-packed miso glaze. It's an easy-to-make yet elegant dish, perfect as an appetizer or a side. Prepare this delightful meal and bring the flavors of Japan into your kitchen!

ingredients

2 Servings

2 medium Japanese eggplants (or 1 large regular eggplant)60 g white miso paste (shiro miso)30 ml mirin15 ml sake (optional, can be substituted with water or more mirin)15 g granulated sugar5 ml sesame oil15 ml neutral oil (e.g., sunflower, canola)2.5 g toasted sesame seeds (for garnish)1 stalk green onion, thinly sliced (for garnish)

Steps

Prepare Eggplant

Preheat your oven to 200°C (180°C fan-assisted). Cut the eggplants in half lengthwise. Score the cut surfaces with a sharp knife in a criss-cross pattern, being careful not to cut through the skin. Brush the cut surfaces with neutral oil, then place them cut-side down on a baking sheet lined with parchment paper.

Roast Eggplant

Roast the eggplants in the preheated oven for 15-20 minutes, or until they are tender and lightly golden. While they are roasting, prepare the miso glaze.

Make Miso Glaze

In a small bowl, whisk together the miso paste, mirin, sake (if using), sugar, and sesame oil until you have a smooth paste. Taste and adjust seasonings if necessary.

Glaze and Broil

Remove the eggplants from the oven and flip them so the cut side faces up. Spread the miso glaze evenly over the cut surfaces. Return to the oven and switch to the broiler function. Broil for 3-5 minutes, or until the glaze is bubbly and lightly caramelized. Watch carefully, as it can burn quickly!

Serve

Remove the roasted eggplants from the oven. Garnish with toasted sesame seeds and thinly sliced green onion. Serve immediately while hot, either as a side dish or a light main course.

Extra Tips

► Before roasting, salt the eggplant slices and let them sit for 10-15 minutes, then pat them dry. This helps them absorb less oil and become creamier.

► If you don't have sake, feel free to omit it or substitute with a little water or extra mirin; the flavor will still be fantastic.

► Don't over-broil the miso glaze, as it can burn quickly; watch it constantly until it's golden brown and bubbly.

Nutrition

	Per 100g	Per Serving 200g
Calories	180 kcal	360 kcal
Protein	4g	8g
Fat	10g	20g
Carbohydrate	18g	36g
Fiber	4g	8g
Sugar	10g	20g