miso glazed eggplant

adapted from Hayden Quinn's Dish It Up

tested - 10+ times

VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)

sized black eggplants

sea salt flakes

mirin

cooking sake

sugar

Shiaoxing wine

sesame oil

ginger

80 g white miso paste

white and black sesame seeds

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minuteswith a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

Miso Glazed Japanese Eggplant (Nasu Dengaku)

Japanese eggplants

sesame seeds (a pinch)

green onion (thinly sliced)

tbsp white miso paste

tbsp sugar

tbsp sake

Make Miso glaze - Add miso, sugar, sake, and mirin to a small saucepan over low heat and whisk well. If there are bits of miso, press them with a spoon or silicone spatula to incorporate them into the mixture. Heat until the mixture becomes thick and liquidy, about 7-10 minutes. Remove from heat and set aside.

Prepare eggplants - While the sauce cooks, prepare the eggplants. Cut the eggplants in half lengthwise. Then, use a sharp knife to score the eggplant and create a crosshatch a quarter- to half-inch deep, depending on how thick the eggplant is. Do not cut all the way through to the skin. See photo above for reference.

Cook eggplant - Add oil to the pan on medium heat. Once oil is hot and shimmers, add eggplant face down and gently press with a spatula so the whole surface cooks evenly. Cover with the lid and cook for 3-4 minutes. Flip the eggplant over, cover with the lid, and cook for an additional 3-4 minutes.

Add sauce and broil eggplant - Carefully transfer the eggplant to a baking sheet cut side up. Spoon and spread a generous dollop of the miso sauce over each eggplant slice, covering the entire surface. Place the eggplant in the oven and broil for 2 minutes to caramelize the sauce. Remove from the oven and top with sesame seeds and scallions.

https://content.jwplatform.com/videos/NaJmbPYM.mp4

Miso Glazed Japanese Eggplant (Nasu Dengaku) is an umami-rich vegan side that comes together in just 20 minutes with a handful of ingredients. It features tender Japanese eggplant and a flavor-packed caramelized miso glaze.

A super easy go-to midweek dinner: Miso Roasted Aubergine! It takes this delicious vegetable to a whole new level.

Miso Roasted Aubergine

aubergine (eggplant)

tsp tamari soya sauce

apple cider vinegar

sesame seeds

water

Preheat your oven to 190ºC (375ºF). Wash the aubergine and cut it in half lengthwise.

Using a small sharp knife cut a criss-cross pattern into each of the aubergine halves.

Mix the miso paste, tamari, vinegar and water in a small bowl until smooth.

Place your aubergine halves on a lightly greased baking tray, criss-cross pattern facing up. Gently spoon the miso mixture onto them, covering the top of both halves.

Roast in the oven for 15 minutes or until the aubergine is softened and caramelized around the edges.

Sprinkle with sesame seeds (optional) - I&#39;ve used a tangy spice blend by Wicked Kitchen on this occasion which gives it a special kick!

Serve the aubergine halves with rice and steamed veggies.

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

Miso-glazed Aubergine (Nasu Dengaku)

miso paste

soy sauce

rice vinegar

maple syrup

aubergines

Spring onion (finely chopped)

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!

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Top Tags

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