Japanese-style eggplant roasted with a sweet, savory miso glaze
Miso Glazed Eggplant
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 halves
Difficulty
Easy
Cost
Budget
$
Miso Glazed Eggplant
Japanese-style eggplant roasted with a sweet, savory miso glaze
★4.4(12)
Tender eggplant halves scored and roasted, then brushed with a caramelized miso-mirin glaze until deeply golden and sticky. Known as nasu dengaku, this is a Japanese home cooking classic.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Miso glazed eggplant — nasu dengaku in Japanese — is a dish of extraordinary simplicity and flavor. Eggplant, which can be bland or bitter on its own, becomes absolutely transcendent when roasted until silky-soft and brushed with a sweet-savory miso glaze that caramelizes under the broiler.
The glaze is a beautiful balance of white miso, mirin, sugar, and a splash of sake, creating a sauce that is simultaneously sweet, salty, and deeply umami. As it caramelizes, it develops a gorgeous mahogany color and an irresistible sticky quality. Serve these as a main course over rice or as a stunning side dish at your next dinner party.
Ingredients
- 2 large Japanese or Italian eggplants, halved lengthwise
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon sake or rice vinegar
- 1 tablespoon sesame oil
- Toasted sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- 1
Preheat oven to 400°F. Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
- 2
Brush scored sides with sesame oil and place cut-side down on a lined baking sheet. Roast for 20 minutes until very tender.
- 3
While eggplant roasts, make the miso glaze: whisk together miso paste, mirin, sugar, and sake in a small saucepan over low heat until smooth and slightly thickened.
- 4
Flip eggplant halves cut-side up. Spread miso glaze generously over each half.
- 5
Turn oven to broil and broil eggplant for 3-4 minutes until the glaze is bubbly and caramelized with golden-brown spots. Watch carefully to prevent burning.
- 6
Garnish with toasted sesame seeds and sliced green onions. Serve over steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Japanese eggplantGlobe eggplant or zucchini
Both take the glaze well; adjust cooking time for thickness.
MirinRice vinegar plus a pinch of sugar
Mirin is sweeter and smoother, but this approximates the flavor.
SakeDry white wine or more mirin
Either works as a substitute in the glaze.
Tips & Storage
Pro Tips
Japanese eggplant is ideal — it has fewer seeds and a creamier texture than globe eggplant.
The glaze can be made up to a week ahead and stored in the refrigerator.
Watch the broiler closely — the glaze goes from caramelized to burnt very quickly.
Storage
Refrigerate for up to 3 days. The eggplant continues to absorb the glaze as it sits.
Reheating
Reheat in a 375°F oven for 8-10 minutes. A brief broil at the end re-caramelizes the glaze.
Nutrition Facts
Per serving (1 eggplant half) · 4 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates24g
Fat6g
Fiber4g
Sugar10g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What kind of miso should I use?
- White (shiro) miso is sweetest and most common for this dish. Yellow miso also works. Avoid red miso — it is too strong.
- Can I use regular eggplant?
- Yes, globe eggplant works but has more seeds. Slice it into thick rounds rather than halving.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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