Description
This Miso-Glazed Eggplant (Nasu Dengaku) is a classic Japanese side dish featuring tender roasted eggplants coated with a luscious, savory-sweet miso glaze. The eggplants are first pan-seared to develop a golden crust, then roasted until soft, and finally broiled with a flavorful miso mixture until caramelized and bubbling. Garnished with toasted sesame seeds and sliced green onions, this vegan and gluten-free recipe is a delicious way to enjoy traditional Japanese flavors at home.
Ingredients
Scale
Vegetables
- 2 medium Japanese eggplants, halved lengthwise
Glaze
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 tablespoon water (as needed for thinning glaze)
Other
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Score the flesh of the halved eggplants in a crosshatch pattern, being careful not to cut through the skin. This helps the eggplants absorb the glaze and cook evenly.
- Sear Eggplants: Heat sesame oil in a large oven-safe skillet over medium heat. Place the eggplant halves cut-side down and cook for 4 to 5 minutes until they develop a golden-brown crust.
- Roast Eggplants: Flip the eggplants so the skin side is down and transfer the skillet to the preheated oven. Roast for about 15 to 20 minutes, or until the eggplants are tender when pierced with a fork.
- Prepare Miso Glaze: While the eggplants are roasting, whisk together the white miso paste, mirin, sake, sugar, soy sauce, and a splash of water in a small bowl. Adjust the water quantity to make a smooth, pourable glaze.
- Glaze and Broil: Remove the skillet from the oven and flip the eggplants cut-side up. Generously brush the miso glaze over the scored flesh surface. Place the skillet under the broiler on high for 2 to 3 minutes until the glaze bubbles and caramelizes slightly. Watch carefully to avoid burning.
- Garnish and Serve: Remove the eggplants from the oven and sprinkle with toasted sesame seeds and thinly sliced green onion for an aromatic, flavorful finish. Serve warm as a side dish.
Notes
- Japanese eggplants are preferred for their tender texture and mild flavor, but small globe eggplants can be used as a substitute.
- If the miso glaze is too thick, add a small amount of water to reach a smooth, easily spreadable consistency.
- For a gluten-free version, be sure to use gluten-free soy sauce.
- Keep a close eye when broiling as the sugar in the glaze can burn quickly.
