Miso Aubergine (Eggplant)

The intense savory flavors of Miso Aubergine are utterly addictive. Fresh aubergine is scored in a criss-cross pattern and baked in the oven, before being glazed with a maple and miso dressing making this an umami-rich vegan dish that everyone will love.

This classic Japanese dish of miso roasted aubergine, known as nasu dengaku in Japan, can be served as a side or main dish. Enjoy it for lunch or dinner with a side of steamed greens.

The meaty aubergine flavor works well with the deeply savory miso glaze which starts to caramelize when under the broiler, adding more layers and depth of flavor to the dish.

Why You'll Love This Miso Aubergine (Eggplant)

• This delicious meaty aubergine dish is a great tasting, healthy, meat-free recipe to serve to those on a vegan diet. Or just to add to your family's weekly meal plan.

• The umami flavour is unbeatable and it's hands down one of my favourite ways to cook eggplant.

• Prep time is minimal and the whole dish can be prepared and cooked in just over 30 minutes.

• If you love Asian flavors as much as I do, try my Asian Marinated Bone-in Chicken Thighs, Roasted Shishito Peppers, or my Quick Miso Ginger Chicken Broth.

Miso Aubergine Ingredients

Find the full list and quantities in the recipe below.

Eggplant/Aubergine - use any variety and color of eggplant as they will all work in this dish. If your eggplants are small, you may wish to use more per portion.

Miso - I have used white miso paste but you can switch this for other varieties, like red or brown, just be aware that the flavor will differ slightly.

Mirin - is a type of Japanese rice wine, similar to sake but with a lower sugar and alcohol content. You could also substitute with a dry sherry.

Sesame Oil - toasted sesame oil adds a toasted nutty flavor and you should be able to find it most stores.

How to Make Miso Glazed Aubergine - Step-By-Step

Find the full printable in the recipe card below.

Prepare the aubergines by cutting off the stems, slicing them in half lengthwise and scoring the flesh in a diamond pattern.

Brush the scored flesh with oil, sprinkle with sea salt and place each half face down on a sheet pan. Bake for 20-30 minutes depending on the size of the eggplant, until they are starting soften.

Make the miso glaze by mixing together the white miso, maple syrup, mirin, soy and sesame oil until it forms a smooth paste.

Turn over the softened aubergine halves and brush the flesh side generously with the miso mixture.

Broil (grill) for 3-4 minutes more until the tops of the aubergines are browned, top with the sesame seeds and sliced scallions and serve!

Frequently Asked Questions

What does miso taste like?

Miso paste is made with fermented soya beans and has an intense savory, umami flavor that adds depth to dishes. White miso has a light, mild flavor compared with red or brown miso as it has not been fermented for so long.

Red and brown miso is fermented for longer so tends to be saltier and has more depth of flavor.

Where can I buy miso paste?

Miso paste is readily available in most stores, just look in the Asian food section. White miso tends to be most commonly available. However, if you can't find it in your local store try looking in an Asian supermarket or online.

How to tell if miso paste has gone off?

Miso paste does have a long shelf life, although I recommend keeping it in your refrigerator once it's open.

To tell if the miso paste has gone off, look for signs of mold or discoloration. Miso should smell salty, savory and slightly sweet, so smell it to ensure it's not off.

Is Miso paste vegan or gluten free?

Miso paste is vegan as it contains no animal products. Most good quality miso paste is also gluten free. Some less pure miso pastes are bulked up with wheat as part of the fermentation process so it's always worthwhile checking the label for allergens to make sure

What else can I use miso paste for?

Miso paste is a really versatile product and light miso can be used in soups, salad dressing and miso sauce. I use white miso in my Quick Miso Ginger Chicken Broth.

Red or brown miso has a more intense flavor so is suited to heartier soups, stews and braised dishes or can be used in marinades and glazes.

Variations & Substitutions for Miso Aubergine

I have used white miso, but for a more deep, umami flavor substitute the white miso for red or brown.

If you prefer to use honey this is great to add sweetness to the glaze instead of using maple syrup. Just remember that the recipe will no longer be suitable for vegans.

Swap mirin for lime juice for a citrus twist.

Tips & Tricks For Making Miso Glazed Aubergine

• When scoring the aubergine use a sharp knife and take care to only cut the flesh and leave the outer skin intact.

• When glazing the eggplant halves under the broiler, don't be tempted to walk away. Keep an eye on the aubergine to stop the glaze from burning.

• Before cooking the eggplant it is a good idea to line the large baking sheet with parchment paper or lightly greased aluminum foil for easier clean up.

How To Serve Miso Aubergine (Nasu Dengaku)

This classic Japanese side dish can be served either as a shared side or main.

If serving as a main I like to serve it with some soba noodles or brown rice. To add some greens to the plate, try stir fried broccoli, stir fried bok choy, or my Easy Buttered Kale.

How To Reheat Miso Glazed Eggplant?

Once cooked and cooled, store in an airtight container in the refrigerator for up to 3 days. Leftovers can be enjoyed hot or cold.

To heat up, return to the aubergine to a hot oven and warm through, taking care not to overcook the auberginer.

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This recipe was shared with the #cookblogshare community, which this week was kindly hosted by Choclette at Tin and Thyme.

More Easy Side Dish Recipe Ideas

Printable Recipe

Miso Aubergine (Eggplant)

The intense savory flavors of Miso Aubergine are utterly addictive. Fresh aubergine is scored in a criss-cross pattern and baked in the oven, before being glazed with a maple and miso dressing making this an umami-rich vegan dish that everyone will love.

5 from 3 votes

Print Recipe Share Pin Recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish

Cuisine Japanese

Servings 4 sides

Calories 143 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 large Eggplant (Aubergine) - washed
• 2 tbsp Vegetable Oil
• 3 tbsp White Miso
• 2 tbsp Maple Syrup
• 2 tbsp Mirin
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds
• 2 Scallions (Spring Onions) - thinly sliced diaganolly.
• Sea Salt

Instructions

 

• Pre-heat the oven to 400ºF/200ºC.
• Cut the stems off the top of the aubergine (eggplant) and slice them in half through the middle lengthwise.
• Score the flesh of each half in a criss-cross pattern, being careful not to cut through the skin. Place on a large baking sheet lined with parchment paper, for easier clean up.
• Brush the scored flesh with oil, sprinkle with sea salt and place each half face down on the sheet pan.
• Bake for 20-30 minutes depending on the size of the eggplant, until it starting soften.
• Meanwhile in a small bowl mix together the white miso, maple syrup, mirin, soy and sesame oil until it forms a smooth paste.
• Take the softened aubergine halves out of the oven and turn them over so they are facing upwards.
• Turn on the broiler/oven grill to high.
• Brush each piece generously with the miso mixture.
• Place under to the broiler/grill for 3-4 minutes more until the tops of the aubergines are browned.
• Top with the sesame seeds and sliced scallions and serve!

Nutrition

Calories: 143kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 798mgPotassium: 585mgFiber: 8gSugar: 20gVitamin A: 124IUVitamin C: 6mgCalcium: 39mgIron: 1mg

Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.

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