30-Minute 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. Gluten-Free, Dairy-Free, Vegetarian
Servings: 4 servings
Calories: 230kcal
Ingredients
- 6 Japanese eggplant or Chinese eggplant, see note below for substitutions
- ⅓ 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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