nasu dengaku. miso-glazed eggplant.
Eggplant lovers, this recipe is for you! Nasu Dengaku, also known as Miso-Glazed Eggplant, is an incredibly easy dish highlighting delicious umami flavors. The savory, tender pieces will melt in your mouth! We’ll get into how to make this delicious eggplant recipe plus tips on how to cook eggplant.
How to Make Miso-Glazed Eggplant:
Miso-Glazed Eggplant Ingredients:
This is probably the simplest Miso-Glazed Eggplant you will find on the internet. It only requires 7 ingredients, all of which you may already have. The star of this dish is of course the eggplant paired with a mouthwatering miso glaze. The eggplant pieces are soft and tender while beautifully caramelized on the edges and surface. Make sure to score your eggplant first so that delicious glaze can seep into the inner most parts of your eggplant.
Here are of the ingredients used in this recipe:
- Extra Virgin Olive Oil.
- Sea Salt.
- Miso Paste.
- Sesame Oil.
- Maple Syrup.
- Rice Vinegar.
- Sesame Seeds.
- Green Onion.
- Jasmine Rice.
Helpful Tips for Making the Perfect Eggplant:
Eggplant is one of our favorites. In order to enjoy it, it must be prepared properly to avoid any bitterness or tough textures. Let’s break down the exact steps you need to make this delicious miso-glazed eggplant:
- Score your eggplant. This allows the savory glaze to seep into the fruit making every single bite mouth watering.
- Bake face down first. After you score the eggplant, brush it with oil and sprinkle with sea salt. You only need about 1/2 tbsp of oil for one eggplant half. This will help achieve the perfect texture and cut any bitterness.
- Be generous with the glaze. The glaze is the best part! No need to skimp on it. With the right amount of glaze you should see a beautiful caramelization on the finished product.
- 2 Eggplants, halved and scored
- 2 tbsp Extra Virgin Olive Oil, 1/2 tbsp per eggplant half
- 3 tbsp Miso Paste
- 1 tbsp Sesame Oil
- 1 tbsp Maple Syrup
- 2 tbsp Tamari
- 2 tsp Rice Vinegar
- 2 tbsp Water, start with 1 tbsp
- 1 cup Jasmine Rice
- 1 stalk Green Onion, topping
- Black Sesame Seeds, topping
- White Sesame Seeds, topping
- Preheat oven to 425 degrees F.
- Chop both of your eggplants vertically in half. Carefully score the insides. Don't go down so far that the eggplant breaks - about 3/4 of the way in.
- Brush each eggplant half with about 1/2 tbsp of olive oil. Sprinkle each with a pinch of salt. Place face down on a parchment lined baking sheet. Bake for about 15-20 min.
- While the eggplant is cooking, whisk together the marinade - miso paste, sesame oil, maple syrup, tamari, rice vinegar, and water.
- Remove eggplant from the oven and flip on it's back. Generously brush with the marinade. Switch the oven to broil and add the eggplant back into the oven. Keep your eye on it as it will cook fast and you don't want the glaze to burn. When the top is slightly blackened (should take about 2-3 min), remove from oven.
- Plate your eggplant with 1/2 jasmine rice per serving. Top with sesame seeds and chopped green onion. Enjoy!