30-Minute Miso-Glazed Japanese Eggplant (Nasu Dengaku)
Roasted Japanese eggplant gets brushed with a sweet miso glaze, then roasted until charred on the outside and irresistibly creamy in the center. Also known as nasu dengaku, this umami-rich vegetable dish is finished with scallions, cilantro, sesame seeds, and crushed peanuts. Gluten-free, dairy-free, vegetarian.
Servings: 4 servings
Calories: 230kcal
Equipment
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
- Cilantro
- Crushed peanuts
Instructions
- Score the eggplant. Preheat an oven to 425°F/220°C. 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. I 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
- Eggplant note: Globe or Italian eggplant will need longer cooking—about 25 minutes on the first side and 15 minutes after flipping. Brush on the miso paste during the last 5 minutes, 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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