Simple to make with 5 ingredients, this miso aubergine is succulent, savoury, a little sweet and absolutely delicious. Even if you don't usually love aubergine (eggplant), you'll love this!
If you've been here a while, you'll know I love an easy aubergine recipe for weeknight meals, and this is one of my favourite ways to cook it!
Aubergine/eggplant is one of the most versatile vegetables around, and when paired with a savoury miso sauce something special happens to the flavour. Add in maple syrup and you've got magic.
This miso-glazed aubergine (also known as nasu dengaku) is sticky, savoury, sweet and has a melt-in-the-mouth texture. Like a meal you'd get in a Japanese restaurant but cheaper!
Serve it with rice and crispy tofu or easy fried tempeh for the perfect weeknight dinner. You won't regret it!
Why you'll love this
The taste is INCREDIBLE! Aubergine has its own unique taste and texture, and when combined with miso and soy sauce and a touch of sweetness from the maple syrup, it has an incredible umami flavor.
Easy weeknight meal - Serve it over noodles or rice, and optionally add crispy tofu to make this a really hearty vegan dinner.
Great for meal planning - This miso eggplant recipe is delicious served as soon as it's cooked, but it also keeps really well in the fridge for later. Add it to meals as a great way to eat more veggies!
What is nasu dengaku?
Miso aubergine or nasu dengaku is a Japanese aubergine dish made by baking or grilling aubergine/eggplant and covering it in a sweet savory miso glaze.
'Nasu' means aubergine or eggplant in Japanese, and 'dengaku' refers to the sticky miso glaze.
The dish is naturally vegan and can be served with protein, rice or even noodles to make a complete meal.
Ingredients & substitutions
Aubergine or eggplant (they're the same thing) - Regular aubergine works great in this recipe, but you can also use the Asian variety (the long purple one). If you don't like aubergine, you could switch it out for zucchini instead.
Miso paste - Gives a great umami flavour. I like to use a brown rice miso paste known as genmai, but white miso paste and red miso paste also work. Use whatever you have!
Olive oil - My preferred oil for taste. Other oils such as avocado or vegetable oil can also be used. You could also use sesame oil for extra flavour!
Maple syrup - Provides a little sticky sweetness. Use another liquid sweetener like agave nectar if you don't have it. You could also use brown sugar if needed.
Soy sauce or tamari - Tamari is the gluten free version of regular soy sauce. This provides salty savoury flavour and is essential!
Step by step
Preheat oven to 400°F/205°C.
Using a sharp knife, cut aubergines in half lengthwise and slice a criss-cross pattern in their flesh, about ½ an inch deep (to help absorb the miso marinade later).
Place on a large baking tray skin side down and bake in preheated oven for 20 minutes, until eggplant flesh is just beginning to soften and turn brown.
While baking, in a small bowl mix together miso paste, olive oil, maple syrup and soy sauce into a smooth paste (mix olive oil, maple and soy into the miso one at a time to avoid lumps).
Spread miso mixture over aubergine halves generously with a pastry brush, and bake for another 10-15 minutes minutes until golden brown and soft.
Optionally garnish with any of the following - spring onions, a sprinkle of sesame seeds, chilli slices, cilantro or parsley. Enjoy immediately.
What pairs well with miso eggplant or aubergine?
I like serving this miso-glazed eggplant with brown or white rice, noodles, or sometimes with crispy tofu for protein to make it a hearty main dish.
You can also serve it with a simple green salad, steamed/roasted broccoli or stir fried vegetables - any work really well!
Expert tips
Don't forget to cut criss-crosses into your aubergine! This will help the aubergine cook faster and absorb more of the miso marinade, which will make it taste SO much better, trust me.
Don't add miso glaze until at least halfway through cooking - This will ensure the flavour doesn't get dulled and the glaze doesn't burn.
Storage
Store any uneaten leftovers in an airtight container in the fridge for up to 4 days. Can be enjoyed cold or reheated.
FAQs
Aubergine and eggplant are the same vegetable! Aubergine is the British and European name, whereas eggplant is commonly used in North America.
More veggie-forward recipes!
Easiest Miso Aubergine (Nasu Dengaku)
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoon miso paste
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (use less if you prefer less sweet)
- 1 tablespoon soy sauce or tamari
Instructions
- Preheat oven to 400°F/205°C.
- Cut aubergines in half lengthwise and slice criss-crosses in their flesh, about ½ an inch deep (to help them absorb miso glaze later).
- Place on a baking sheet and bake in oven for 20 minutes, until just beginning to soften and turn brown.
- While baking, in a small bowl mix together miso paste, olive oil, maple syrup and soy sauce (mix olive oil, maple and soy into the miso one at a time to avoid lumps).
- Spread mixture over aubergine halves with a pastry brush, and bake another 10-15 minutes minutes until golden and soft. Enjoy immediately.
Notes
Nutritional information per serving
If you’ve tried this easy miso aubergine recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Juyali
Made this for dinner, and my family loved it! We had it with rice, and it was so good. Will make again!
Elizabeth
Oh wonderful! Yes, it goes really well with rice. So glad you enjoyed.
Claudia
I made the easiest miso aubergine (Nasu Dengaku), and it was so flavorful! The miso glaze gives the eggplant a sweet and savory kick, and it's super quick to put together. Perfect as a side or main dish!
Elizabeth
Really happy to hear you liked it and the sweet/savoury flavour. That's my favourite part too. 🙂
Sonja
Ok look, I'm one of those weird aubergine haters. I kept hearing and reading how great they are, but never found a recipe that made me love them. Until this one!
The miso-maple combo just soaks into the aubergine flesh, infusing it entirely and I finally get why people love them. They are a flavor sponge! I just needed to find the right, spongable flavor. 🙂
Elizabeth
This feedback warmed my heart! Thank you so much. You're so right - they can take a lot of flavour and it makes all the difference to people who are on the fence about them. So happy to hear you enjoyed the recipe.
Tisha
The flavor is absolutely divine! Great way to prepare an eggplant!
Elizabeth
So happy you like it Tisha!
Swathi
Easiest Miso Aubergine is delicious I made it for our dinner. My family loved it. This remind me my stay in Japan.
Elizabeth
Ah excellent! Me too - miso is such a Japanese flavour!