miso aubergine

Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.

Miso-glazed Aubergine (Nasu Dengaku)

miso paste

sesame oil

soy sauce

rice vinegar

maple syrup

water

aubergines

Spring onion (finely chopped)

sesame seeds

Preheat the oven to 400F (200C)

Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.

To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.

Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.

Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.

When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.

Nicest dish I have ever cooked with aubergines. Delish

This is such a fantastic recipe, and easy too! Ingredients were easy to get hold of, and the instructions clear. The results were outstanding, with a delicious balance of flavours, and melt in the mouth aubergine. Thank you for sharing your wonderful recipe!

Amazingly umami and moreish. And so simple to make. I made it with my 10-yr-old and he loved how cool the criss-cross lines on the aubergine looked. He ate it all too.

These miso aubergines surely pack  a ton of flavor! Sweet salty and umami. Perfect paired with rice!

I've already written down the ingredients on my grocery list. They look so good and I love that touch of sweetness to the glaze. Can't wait to fix it.

This recipe is just stunning! What a great way to eat this yummy vegetable! Delish!!

Your Miso-glazed Aubergine was to die for delicious! This recipe is a keeper for sure. My entire office loved this when we had an employee party. Of course 6 ft apart kind of party due to the current situation. They all loved your recipe so I shared your link with them so they could print your recipe and save it, I'm looking forward to making a few other recipes! 

Have a beautiful day!
Heidy

I LOVE eggplant and I know I would love this.  What a delicious idea to try out.  This looks seriously delish!

I'm so in love with the flavors in this eggplant recipe. I don't know why I've never thought to use miso in eggplant, but it's a genius idea.

Been trying to cook more plant based and this is just stunning! I won't miss the meat at all. and I'm a huge fan of anything with sesame oil :) can't wait to try!

What a beautiful looking dish! I'm drooling because I love all the flavours you used. They would be so delicious with eggplant.

This is such a delicious way to prepare aubergine! The miso added such a great flavor, and I loved the sweetness from the maple. Perfect summer dish!

Making a great big batch of saucy aubergines is a great way to see in the week. This one is great as it is, or you can turn it into a chickpea bake, a pasta sauce, or a coconutty curry. Enjoy.

Aubergine Alla Norma

Aubergine

Garlic Clove

Basil

0.5tsp Chilli Flakes

Can Cherry Tomatoes

1tbsp Red Wine Vinegar

Olive Oil (to serve)

Black Pepper (to serve)

Salt (to serve)

Heat the grill to medium-high and dice the aubergine into 2cm pieces. Put the aubergine onto a tray and whack under the grill for 10 mins, then flip and grill for another 5-10 mins until charred and soft. Remove from the grill and season with salt and pepper.

Slice the garlic and finely chop the basil stalks. Heat a shot of oil in a large pan over a low-medium heat and add the garlic, chilli flakes and basil stalks, frying gently for 3 mins until just golden. Tip in the roasted aubergine and canned tomatoes, squashing the tomatoes down a bit. Simmer for 20-25 mins.

Tear the basil leaves and mix through the sauce along with the red wine vinegar, seasoning with salt and pepper. Cool and decant into an airtight container and store in the fridge or freezer.

go easy on the red wine vinegar. I did a big splash and had deep regrets. flavour was perfect before that 

definitely needs more flavour. desperately needs a stock cube or more herbs as it’s fairly bland. 

great and goes with pasta, beans, chicken sausage or fish. 

love this, I batch cook a load for the freezer

I added half an onion, sugar to balance the tomatoes and oregano and a bay leaf. 

Very easy to make. Make sure to get good tomatoes 

easy and very tasty, I  left it on a very low heat for about an hour. Had it as it was with some pasta and it went down well with my partner who is always skeptical about veggie food.

yum! added beef and potatoes to this to bulk it out and it was so tasty :)) has a homely feel to it and super easy 

first time I did this I grilled the aubergine, but found the skins a bit tough, second time I roasted it and loved it. 

Great as meal prep, quite cheap and very easy to make. 

simple and tasty, good meal prep kinda meal

Simple to make. I used a sandwich press to cook the eggplant in round slices as it was quicker. Easy, cheap to make, vego. Really enjoyed it. Made the pasta and shakshuka out of the base which were easy and fast on a weeknight, yum. Will be doing this one again! 

I used fresh chillies and added fresh cherry tomatoes & a drained can of cannellini beans - so yum! 

Simple & delicious. Versatile to use as a base for multiple meals. I added a bit of leftover anchovy oil which gave some delicious depth.

delicious, though needed quite a bit of salt and pepper. All of the nutritional information is wrong, however. This dish is nowhere near that amount of calories (it clocks in at around 130cals per portion of the base!) 

this is my most cooked in 2025, it’s soo simple & easy & is an absolute staple in my freezer for my work lunches & for helping my kids to enjoy aubergine! 

The aubergine cooking method is not great. Maybe add temperatures to the recipe? 

I made it and thought it was delicious. Great to plan ahead, added it to the lasagne and was a real crowd pleaser. The only changes I made were to add a little bit of water and also to add all three tins of cherry tomatoes (I actually used plum and chopped) when batch cooking, rather than adding the last tin (as instructed) before assembling the lasagne and it worked well. 

What’s the ideal cooking method if I don’t have a grill? Air fry? Cook in a pan? Roast?

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Aubergine Alla Norma

Top 2 miso aubergine recipes from across the web

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Miso-glazed Aubergine (Nasu Dengaku...

Aubergine Alla Norma

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