Miso glazed aubergine or nasu dengaku

Miso glazed aubergine or nasu dengaku

miso glazed aubergine close up

And so my love affair with aubergine continues…Plump and meaty aubergines are in season right now and it would be rude not to take advantage of that fact.

Instead of chucking them into a stew like caponata where they have to compete for attention with many other ingredients, today I made them a focal point of a Japanese-inspired dinner.

In this dish aubergines get cooked under a grill, then basted in an addictive sweet and salty miso glaze and caramelised slightly. It’s such an easy dish to make and even easier to eat!

When my friend dropped in for a chat straight after shooting we both started picking at the leftover food and within half an hour it was all gone! his was despite the fact that both of us had had lunch merely two hours earlier…

baked aubergine glazed with miso

miso glazed aubergine dinner

serves
2
PREP
10 min
COOKING
20 min
serves
2
PREPARATION
10 min
COOKING
20 min
INGREDIENTS
METHOD
  1. Cut your aubergines into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel.
  2. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper.
  3. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil.
  4. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender.
  5. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelises nicely. Watch the pieces to ensure they don’t burn.

NOTES
*There is a variety of ways to prepare the aubergines for this dish. Some people cut aubergines in half, score them and bake under a grill or on a BBQ. I’ve cut mine into quarters lengthwise, and did the entire dish under a grill, but you could also use a griddle pan for the initial cooking of the aubergine. You could also chop them smaller, cook them in a wok and finish them off under a grill.

Miso glaze recipe adapted from this one.

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NUTRITIONAL INFO
calories
223
11%
sugars
22 g
25%
fats
11 g
16%
saturates
1 g
7%
proteins
6 g
11%
carbs
32 g
12%
*per serving
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5.0
1 review, 11 comments
REVIEWS & QUESTIONS
Emma:
Hello, I just wanted to say thank you for this recipe! Definitely one of my favourite ever, every time that I make it I make a little happy dance in the kitchen! :)
Thank you!
    Ania
    Ania:
    Aw, thanks so much Emma! I'm so happy to hear that my food inspires you to happy kitchen dancing - that's the best compliment ever! x Ania
Andreia Machado:
Is miso gluten free?
    Ania
    Ania:
    It can be! There is plenty of types of gluten-free miso available, fermented with brown rice, buckwheat and chickpeas to name just a few. Ania
chad:
It would be nice to know what the red vegetable slices are, scattered around the eggplant. Why isn't that included in the recipe?
    Ania
    Ania:
    The red things are sliced chilli peppers. Yes, Ania (who does the recipe styling) doesn't always list the garnish ingredients as sometimes there are 4-6 extra ingredients and it puts people off cooking the recipe...
Marianna:
Hello Ania! May I ask where you found white miso in Greece? I've been looking for it but without any luck. Any info/links would be very much appreciated!
    Ania
    Ania:
    Hi Marianna,
    I get it at my local store on Paros. I'm lucky, I guess, as they are next to a Japanese restaurant and so they stock a lot of Asian products. Have you tried AB supermarket? They seem to have a small Asian section too. Ania
Shruti Gupta:
How would it affect the dish if brown miso is used? Can't find white miso in my area.
    Ania
    Ania:
    Hi Shruti,
    I think that brown miso (I assume you mean 'aka miso') has a more intense / salty flavour so simply use less of it and adjust to taste. The glaze will take quite strong on its own but once applied to roasted aubergine pieces it will come into its own. Hope you'll like it!
    Ania
Nancy Barry:
Oh yes please! I am an eggplant addict. I will definitely be trying this. I hope I can find eggplants today.
    Ania
    Ania:
    That's awesome, Nancy! So glad you share my love for the humble aubergine... Hope'll love this recipe! :)
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