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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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White miso paste eggplant in a pan

Miso Eggplant

Posted by: Ari Laing

Roasted Japanese eggplant are topped with a sweet miso glaze, then roasted until charred on the outside, but tender and creamy in the center. Also known as nasu dengaku, this is an umami-rich vegetable side dish. Top with scallions, cilantro, sesame seeds, and crushed peanuts. GF, DF, Vegetarian

recipe +-

Posted by: Ari Laing
Miso glazed eggplant with peanuts and cilantro
Print Recipe
5 from 1 vote

Miso Eggplant (Nasu Dengaku)

Roasted Japanese eggplant are topped with a sweet miso glaze, then roasted until charred on the outside, but tender and creamy in the center. Also known as nasu dengaku, this is an umami-rich vegetable side dish. Top with scallions, cilantro, sesame seeds, and crushed peanuts. GF, DF, Vegetarian
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian, Japanese
Keyword: chinese eggplant, japanese eggplant, miso marinated, white miso paste
Servings: 4 servings
Calories: 230kcal
Author: Ari Laing

Equipment

  • Fish spatula
  • 10-12" skillet
  • Mixing bowl
  • Whisk

Ingredients

  • 6 Japanese eggplant or Chinese eggplant, see note below for substitutions
  • cup white miso paste
  • ¼ cup mirin or rice wine vinegar
  • 2 Tbsp sesame oil
  • 1 Tbsp sake
  • 1 Tbsp brown sugar
  • ¼ tsp Kosher salt
  • Scallions thinly sliced, for garnish
  • Sesame seeds for garnish
  • Cilantro for garnish
  • Crushed peanuts for garnish

Instructions

  • Score the eggplant. Preheat an oven to 425F. Cut the eggplant in half lengthwise, then use a paring knife to cut a cross hatch pattern into the flesh without cutting through the skin.
  • Roast the eggplant. Add ¼ cup extra virgin olive oil to a large pan. Season the scored eggplant with ¼ tsp Kosher salt, then place cut side down in the pan. Roast for 15-20 minutes, then use a very thin fish spatula to carefully flip the eggplant.
  • Make the miso glaze. In a medium bowl, combine ⅓ cup white miso paste, ¼ cup mirin or rice wine vinegar, 2 Tbsp sesame oil, 1 Tbsp sake, and 1 Tbsp brown sugar, then whisk well.
  • Glaze the eggplant. Pour or brush the miso glaze on top of each flipped eggplant (on the flesh side). Cook 5 minutes more. Note: the miso will begin to bubble and thicken as it cooks. We recommend only using the miso for the last 5 minutes of cook time.
  • Garnish and serve. Garnish the miso eggplant with scallions, cilantro, sesame seeds, and crushed or finely chopped peanuts. Serve immediately.

Notes

  • If using globe or Italian eggplant: they will need closer to 25 minutes on the first side, and another 15 minutes cook time once flipped. Pour or brush on the miso paste when there is 5 minutes left, then serve immediately.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1120mg | Potassium: 829mg | Fiber: 11g | Sugar: 20g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
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