Description
This easy miso aubergine (nasu dengaku) features tender roasted eggplant glazed with a sweet and savory miso sauce. A simple, flavorful dish ready in just 35 minutes.
Ingredients
- 2 medium aubergines (eggplants)
- 2 tbsp miso paste
- 1 tbsp olive oil
- 1 tbsp maple syrup (use less if you prefer less sweet)
- 1 tbsp soy sauce or tamari
Instructions
- Preheat oven to 400°F/205°C.
- Cut aubergines in half lengthwise and score the flesh in a criss-cross pattern about ½ inch deep.
- Place on a baking sheet and bake for 20 minutes until starting to soften and brown.
- In a small bowl, mix miso paste, olive oil, maple syrup, and soy sauce, combining gradually to avoid lumps.
- Remove aubergines from the oven, brush the miso glaze over the cut sides, and return to the oven.
- Bake for an additional 10–15 minutes until golden, soft, and caramelized. Serve immediately.
Notes
- Use white miso for a milder, sweeter flavor or red miso for a deeper, saltier taste.
- Tamari can be used instead of soy sauce for a gluten-free option.
- Garnish with sesame seeds or chopped green onions for extra flavor.
- Serve with rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
