Easiest Miso Eggplant (Nasu Dengaku)
A delightful dish that beautifully captures the essence of Japanese flavors in a simple, home-cooked meal, transforming eggplant into a rich, creamy masterpiece with a glossy miso glaze.
Ingredients
Main Ingredients
- 2 medium aubergines (eggplants) These beauties are not only visually appealing but also creamy in texture. When cooked, they become meltingly tender.
- 2 tbsp miso paste This fermented soybean paste has a rich, umami flavor that is satisfying.
- 1 tbsp olive oil Adds a luscious sheen and enhances the overall flavor profile.
- 1 tbsp maple syrup Brings delightful sweetness that balances beautifully with the savory notes.
- 1 tbsp soy sauce or tamari Adds a savory liquid that brings the dish together.
Instructions
Preparation
- Preheat your oven to 400°F (205°C).
- Cut the aubergines in half lengthwise and make criss-cross cuts in their flesh about ½ inch deep.
- Lay the halved aubergines cut side up on a baking sheet and bake for 20 minutes.
- While baking, mix miso paste, olive oil, maple syrup, and soy sauce in a bowl until smooth to make the glaze.
- After baking, remove the aubergines and brush them generously with the miso glaze.
- Return to the oven for another 10-15 minutes until golden and soft.
- Serve hot and enjoy!
Notes
Choose firm eggplants for the best texture and experiment with different types of miso.