Miso eggplant, aka nasu dengaku, is a Japanese dish that showcases the rich, smoky flavor of miso and the creamy texture of eggplant. This classic dish has been served in Japan for centuries, and it's easy to see why it's stood the test of time.
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Originating from the Zen Buddhist temple cuisine known as shojin ryori, Nasu Dengaku was traditionally served as a vegetarian dish to monks. Over time, it gained widespread popularity across Japan and became a staple in home kitchens and izakaya (Japanese pubs) alike.
The key to this dish's irresistible flavor lies in the unique combination of ingredients. Succulent eggplants are cooked until tender in a savory-sweet miso glaze made from miso paste, mirin (Japanese rice wine), soy sauce and sugar, and sometimes a touch of dashi broth. The smoky char from the cooking process creates a wonderful contrast to the rich, caramelized miso coating.
Miso eggplant shines as an vegan appetizer, side dish, or main course paired with steamed rice or noodles. Its ability to transform a humble vegetable into an umami-packed delight has earned it a special place in the hearts of food lovers around the world.
💡Types Of Miso
Any kind of miso paste will work in this recipe. I used white miso, but yellow or red miso will also work. Different types of miso will yield slightly different flavors. Here's the difference:
- White Miso (Shiro Miso): This type of miso paste is light in color and has a sweeter, milder flavor compared to other varieties. It's typically made from soybeans fermented with a larger proportion of rice or barley. White miso is fermented for a shorter period, usually between a few weeks to several months, resulting in a mild and slightly sweet taste. It's often used in lighter dishes like this bok choy miso soup, dressings, and marinades.
- Yellow Miso (Shinshu Miso): Yellow miso falls somewhere between white and red miso in terms of flavor and color. Yellow miso undergoes moderate fermentation, typically for several months to a year, resulting in a balanced blend of sweet and savory flavors. Its versatility shines through in a variety of recipes, making it suitable for soups, dressings, and marinades alike.
- Red Miso (Aka Miso): Red miso is darker in color and has a stronger, more intense flavor compared to white and yellow miso. It's made from soybeans fermented with a higher proportion of soybeans and a longer fermentation period, usually ranging from several months to a few years. It has a rich, savory taste with pronounced umami notes and is commonly used in hearty soups, stews, and braised dishes. I've used red miso in this spicy miso pasta recipe, for example.
👨🍳How To Make Miso Eggplant
- Step 1 - Preheat The Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2 - Prepare The Eggplants: Wash the eggplants and pat them dry with a paper towel. Cut each eggplant in half lengthwise. Then, score the flesh with a sharp knife in a crisscross pattern. Score deeply, but be careful not to cut through the skin.
- Step 3 - Prepare The Miso Glaze: In a small bowl, mix together the miso paste, soy sauce, rice vinegar, mirin, sesame oil, minced garlic, and grated ginger until well combined. Taste the mixture and adjust the sweetness by adding maple syrup or sugar if desired.
- Step 4 - Brush The Eggplant With Glaze: Place the eggplant halves on the baking sheet cut side up. Brush half the miso glaze generously over the scored surface of each eggplant half, making sure to coat them evenly.
- Step 5 - Bake: Place the baking sheet in the preheated oven and roast the eggplants for about 10 minutes.
- Step 6 - Brush Remainder Of Miso Glaze On Eggplant: Take the eggplant from the oven and brush with the remainder of the miso sauce. Bake for an additional 10-15 minutes, or until they're tender and caramelized, and the miso glaze has formed a golden crust on top.
- Step 7 - Broil: If the sauce has not caramelized and turned bubbly, turn the broiler on for 1-2 minutes. Keep a close on on them - they can burn quickly at this stage.
- Step 8 - Garnish & Serve: Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Garnish with chopped green onions and toasted sesame seeds.
Top Tip
When brushing the eggplants with the miso glaze, brush generously. Allow the glaze to soak into the eggplant before brushing again.
🍽️Serving Suggestions
- The classic way to serve miso eggplant is over a bed of steamy basmati rice. If you have a rice cooker, check out my rice cooker basmati rice recipe.
- Serve over a simple noodle side dish like these spicy garlic chili oil noodles.
- A side dish of sautéed baby bok choy would be the perfect complement to miso eggplant. Or, if you want to serve this dish as a larger meal, a big bowl of bok choy soup would be a great addition.
- Add some protein by serving this recipe with one of these tofu marinades.
- You could serve miso glazed eggplant as a side in a larger Japanese meal that includes vegan sushi.
❄️Storage Instructions
Refrigerator
Let the miso eggplant cool to room temperature, before transferring the leftovers into an airtight container. It will stay fresh in the fridge for 3-4 days. To reheat, you can either microwave the miso eggplant or reheat it in a skillet on the stove over medium heat. You may need to add a splash of water or broth if needed to prevent it from drying out.
Freezer
Believe it or not, cooked eggplant freezes beautifully. To freeze this dish, allow it to cool to room temperature. Transfer the leftovers to an airtight container or freezer bag. Frozen miso eggplant can be stored for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
🙋Frequently Asked Questions
Japanese eggplant, also known as Asian eggplant, typically has a thinner, elongated shape with a sweeter flavor and tender texture compared to the larger, globe-shaped regular eggplant, which tends to have a slightly bitter taste and firmer flesh.
Yes, miso eggplant is actually a great meal prep recipe. You can make the it ahead of time and store it in the refrigerator for 3-4 days. When ready to serve, simply reheat it in the microwave or on the stove until heated through, adding a splash of water or broth if needed to keep it moist.
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📖 Recipe
Miso Eggplant
Ingredients
- 2 eggplants medium-sized
- 2 tablespoons white or red miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar optional, adjust to taste
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 2 green onions finely chopped (for garnish)
- Toasted sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the eggplants and pat them dry with a paper towel. Cut each eggplant in half lengthwise, then score the flesh with a sharp knife in a crisscross pattern, being careful not to cut through the skin.
- In a small bowl, mix together the miso paste, soy sauce, rice vinegar, mirin, sesame oil, minced garlic, and grated ginger until well combined. Taste the mixture and adjust the sweetness by adding honey or sugar if desired.
- Place the eggplant halves on a baking sheet lined with parchment paper, cut side up. Brush the miso glaze generously over the scored surface of each eggplant half, making sure to coat them evenly.
- Place the baking sheet in the preheated oven and roast the eggplants for about 25-30 minutes, or until they are tender and caramelized, and the miso glaze has formed a golden crust on top.
- Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Sprinkle the chopped green onions and toasted sesame seeds over the top for garnish. Serve the miso eggplant hot as a side dish or as part of a main meal with steamed rice or noodles.
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