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Excited to introduce you to the Best Aubergine Miso! Honestly, this miso aubergine is one of my most favourite recipes to date. It’s one of the easiest dishes on my site, with only 5 ingredients, and there is minimal prep work required. It’s a winner that guests will love and I guarantee you’ll be making it time and time again! If you love these sweet and savoury flavours, try my Salmon Noodles next.
Aubergine Miso at a Glance
James's tipScore the flesh deeply in a criss-cross, almost down to the skin, before the first bake. The miso glaze then sinks right in instead of sitting on top.
Key ingredients
- Aubergines
- Miso paste
- Tamari or soy sauce
- Maple syrup
- Olive oil
Why you'll love it
- About 187 kcal a portion
- About 9g of fibre a portion
- Sticky, sweet and savoury
Quick summary
This miso aubergine (nasu dengaku) bakes halved, scored aubergines at 200°C fan (220°C conventional, gas 7) for 20 minutes, then glazes them with miso, tamari or soy sauce, maple syrup and olive oil and bakes them for 20 to 25 minutes more. It takes 5 minutes of prep and 45 minutes in total, and serves 2 as a main or 4 as a side.
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Why this recipe works
Miso Aubergines are a Japanese dish commonly known as Nasu Dengaku. They are packed full of flavour and are umami-rich, meaning the miso glaze provides the perfect savoury saltiness. The stickiness that comes from the maple syrup creates this mouth-wateringly good miso marinade and combined with the texture of the aubergine, I guarantee this will soon become a favourite recipe of yours and will be a highlight on your weekly meal plan.
Aubergines are such a versatile vegetable that is often overlooked! Glazed with miso, they are absolutely out of this world. A portion is about 187 kcal with 9g of fibre. Miso and tamari are both salty (about 3.1g of salt a portion), so there is no need to add any extra salt.
Ingredients to make Aubergine Miso (Nasu Dengaku)
- Aubergines: also known as eggplant. When oven-baked these provide the perfect texture to create the most delicious miso roasted aubergines. Go for fairly firm, fresh ones.
- Miso Paste: I have used white miso in this recipe as it really enhances that umami flavour. The word miso means ‘fermented’ beans in Japanese. Miso paste is fermented soybeans mixed with salt. It is also ultra savoury. Brown miso works too; it is a little stronger and saltier. If you have any spare then do try my Vermicelli Noodles or Cherry Tomato Pasta Sauce.
- Tamari: soy sauce or tamari both work. Tamari is usually made without wheat, so pick one labelled gluten free if you need it. It’s rich in flavour and adds the perfect taste to these miso-glazed aubergines.
- Maple Syrup: I use maple syrup as sweetener. I love the sticky texture it creates that these miso aubergines are known for.
- Olive Oil: this helps the miso-glazed aubergines to cook properly, whilst also providing some flavour and liquid to the miso glaze. It’s also a staple in everyone’s kitchen.
See recipe card for full information on ingredients and quantities.
Substitutions
- Aubergine: If aubergines aren’t your thing, you could try making this recipe with courgettes, halved lengthways, instead.
- Maple syrup: if you don’t have access to maple syrup, you could use an alternative sweetener such as honey.
- Tamari: Regular soy sauce works just as well. If you need it gluten free, use tamari or a soy sauce labelled gluten free.
Variations
- Spicy: This is a very mild recipe, so that everyone can enjoy it! However, if you would prefer your miso-glazed aubergine to be slightly spicier, you could add 1/2 tsp of cayenne pepper into the glaze or top with freshly chopped chillies for extra spice. If you enjoy spicier dishes, then definitely check out my Thai Curry Noodle Soup recipe!
- Deluxe: This nasu dengaku really is a show stopper if you have dinner guests. The umami packed flavours will have your guests drooling! I would serve it on a bed of rice or quinoa with my Air Fryer Tenderstem Broccoli, or for a bigger meal you could top my Peanut Butter Noodles with them. You could also top the aubergine miso with fresh sesame seeds for that extra wow factor and definitely serve with some lime wedges.
- Kid friendly: This is a great recipe to get some extra nutrients into children. The miso paste can be salty, so I’d use slightly less if preparing this miso aubergine recipe for children. My Oat Cookies and Chocolate Flapjacks are perfect to get children involved in, especially if you fancy a dessert!
How to make Aubergine Miso (Nasu Dengaku)
Step 1: Firstly, slice the aubergines in half from top to bottom, place on a baking tray and slice deep criss cross slits into the flesh side. Bake in the oven at 200°C fan (220°C conventional, gas 7) for 20 minutes.
Step 2: Meanwhile, mix together the miso paste, tamari, maple syrup and olive oil together in a bowl
Step 3: Remove the aubergines from the oven, and spread over the miso paste. Place back in the oven for 20 to 25 more minutes, until the top is a deep brown.
Hint: the top of the miso-glazed aubergine should be a deep brown colour
Serving Suggestions
Here are some of my favourite ways to serve these oven-baked miso aubergines:
- Over rice noodles with chopped coriander and sesame seeds
- On a bed of rice or quinoa (see How to Cook Quinoa) with some Roasted Root Vegetables
- Topping a Three Bean Salad, or a Rocket Salad with Gluten Free Falafels and Garlic Hummus
- As a side to homemade sushi
Leftovers
These Miso Aubergines are perfect if you are meal prepping or batch cooking. Cool leftovers within 2 hours, then keep them covered in the fridge for up to 2 days. Eat them cold or reheat until steaming hot all the way through, and only reheat them once. I wouldn’t recommend freezing them, as the texture goes soft.
Recipe FAQs
A Japanese fermented paste made from soybeans, salt and a rice or barley culture called koji. It’s ultra savoury and bursting with flavour, and it is salty, so you won’t need extra salt. It’s available in most supermarkets in the world food section.
I use white miso, which is mild and slightly sweet. Brown or red miso works too; it is stronger and a little saltier, so taste the glaze before you spread it on.
No, there is no need to salt aubergines any more. Modern varieties are less bitter, so they don’t need the salt that was used to draw out bitterness.
Yes, certainly. The skin goes nice and soft once the aubergines are cooked. Eating the skin also reduces food waste.
A portion is about 187 kcal with 9g of fibre and only 1g of saturated fat. It is quite salty, about 3.1g of salt a portion from the miso and tamari, so serve it with plain rice or noodles and don’t add extra salt. For less salt, leave out the tamari (about 1.9g a portion).
Cool them within 2 hours, then keep them covered in the fridge for up to 2 days. Eat them cold or reheat until steaming hot all the way through, and only reheat them once. I wouldn’t recommend freezing them, as the texture goes soft.
More Aubergine Recipes
- Aubergine Salad
- Aubergine Curry
- Roasted Aubergine
- Aubergine Bake
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Mediterranean Vegetables
- Sausage Traybake
- Air Fryer Aubergine
- Aubergine Parmigiana
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The BEST Aubergine Miso (Nasu Dengaku)
Equipment
- small bowl
- brush (not essential
Ingredients
- 2 tbsp miso paste , I use white; brown works too
- 1 tbsp tamari, or soy sauce; labelled gluten free if you need it
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 2 aubergines
Instructions
- Firstly, slice the aubergines in half from top to bottom, place on a baking tray and slice deep criss cross slits into the flesh side. Bake in the oven at 200°C fan (220°C conventional, gas 7) for 20 minutes.
- Meanwhile, mix together the miso paste, tamari (or soy sauce), maple syrup and olive oil in a bowl.
- Remove the aubergines from the oven, and spread over the miso paste. Place back in the oven for 20 to 25 more minutes, until the top is a deep brown.
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Notes
Nutrition
Very easy to make and really tasty. I shall make this again.
Thank you.
Thanks Adam 🙂
Delicious, thank you!
Thank you Staci 🙂 glad you enjoyed it!
I am about to make this recipe and was wondering whether anybody has tried to mix in fresh garlic (I am very tempted as I love garlic so much) but I hope I won’t ruin it lol
Thanks, Eva
Hi Eva, yes, a small crushed clove of garlic stirred into the glaze works well. Just keep an eye on it in the oven so the garlic doesn’t catch.
This is magnificent! I’m a totally rubbish cook but I wowed my family with this dish & it’s soo easy.
It’s also my favourite thing on the menu at Flesh & Buns (I get it every time) so to have the recipe is amazing. Absolutely delish, thanks.
Aww thank you Linzie 🙂
Hi James – can you use brown miso instead of white?
Hey Sandy, absolutely! Enjoy 🙂
2nd recipe of James’s that I’ve tried and absolutely loved both. The Miso Aubergines were so easy to make, healthy and so very tasty. Also the 10 minute Chickpea and Spinach curry is now a regular favourite. Will be making many more – thanks James!!
Thanks so much Paula 🙂
I was sceptical to try this recipe as aubergine isn’t my most favourite vegetable but they looked too good not to try. They didn’t disappoint, they were utterly delicious and I am so glad I tried them. A firm new favourite in our household. Thanks again James!
Hello…. I love your recipes…but I don’t have an oven, only top burners… Do you have some recipes for sauce pan, frying pan or wok please? Thanks. Jean (Spain)
Absolutely delicious. The recipe is printed out and filed into my favourite go-to recipes. I baked them in my Remoska and served on a bed of brown rice, cooked in the Instant Pot. A big saving on energy costs.
This is such an delicious recipe! Easy to make and just works. Will be making again