Go Back
–+ servings
Miso eggplant on a plate covered in sesame seeds.

Miso Eggplant

Keri Bevan
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine Japanese
Servings 4 servings
Calories 133 kcal

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.

Notes

❄️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.

Nutrition

Calories: 133kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 858mgPotassium: 586mgFiber: 8gSugar: 13gVitamin A: 120IUVitamin C: 7mgCalcium: 35mgIron: 1mg
Keyword miso eggplant, miso glazed eggplant, Nasu Dengaku
Tried this recipe?Let us know how it was!