Miso Eggplant Recipe | Japanese-Inspired Nasu Dengaku
If you’re a fan of savory-sweet flavors and melt-in-your-mouth vegetables, you’re going to love this Miso Eggplant recipe (Nasu Dengaku)!
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Servings: 4 servings
Ingredients
- 2 Eggplant
- 2 tbsp Soy Sauce
- 3 tbsp White Miso Paste
- 1 tbsp Rice Vingear
- 1 tbsp Sesame Oil
- 1 1/2 tbsp Honey
- 2 cloves Garlic minced
- 1 tsp Ginger grated
- 1 tbsp Sesame Seeds
- 2 Scallions sliced
Instructions
- Prepare the Eggplant. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. Brush lightly with sesame oil.
- Roast Until Tender. Place eggplant halves on a parchment-lined baking sheet, cut side up. Roast for 20–25 minutes, until the flesh is soft and golden.
- Make the Miso Glaze. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and honey (or maple syrup). Add garlic and ginger if using.
- Glaze and Broil. Remove eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2–3 minutes until caramelized and slightly charred at the edges.
- Garnish and Serve. Sprinkle with sesame seeds and scallions. Serve hot as a side dish, over rice, or as part of a veggie platter.