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Excited to introduce you to the Best Aubergine Miso! Honestly, this Miso Aubergine recipe is one of my most favourite recipes to date. It’s the easiest recipe on the internet with only 5 ingredients. Plus, there is minimal prep work required. It’s a winner of a recipe that guests will love and I guarantee you’ll be making it time and time again!
Recipe Difficulty – Very Easy
Table of Contents
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, healthy and nutritious vegetable that is often overlooked! Glazed with miso, they are absolutely out of this world!
Ingredients to make Aubergine Miso (Nasu Dengaku)
- Aubergines – also known as eggplants. When oven-baked these provide the perfect texture to create the most delicious miso roasted aubergines.
- 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-savory. If you have any spare then do try my Vermicelli Noodles or Cherry Tomato Pasta Sauce.
- Tamari – tamari is gluten free version of soy sauce. It’s rich in flavour and add the perfect taste to these miso-glazed eggplants.
- Maple Syrup – I use maple syrup as sweetener. I love the sticky texture it creates that these miso eggplants are known for.
- Olive Oil – this helps the miso-glazed eggplants to cook properly, whilst also providing some flavour and liquid to the miso glaze/marinade. It’s also a staple in everyones kitchen.
See recipe card for full information on ingredients and quantities.
Substitutions
- Aubergine – If Japanese aubergines aren’t your vibe, you could try making this recipe with courgettes instead, which would be a great vegan alternative.
- Maple syrup – if you don’t have access to maple syrup, you could use an alternative sweetener such as honey.
- Tamari – If you aren’t gluten free, you could substitute tamari for soy sauce instead.
Variations
- Spicy – This is a very mild recipe, so that everyone can enjoy it! However, if you would prefer your miso-glazed eggplant to be slightly spicier, you could add 1/2 tsp of cayenne pepper into the glaze or top with freshly chopped chillis for extra spice. If you enjoy spicer dishes, then definitely check out my Thai Curry Noodle Soup recipe!
- Deluxe – This Miso Dengaku recipe really is a show stopper if you have dinner guests. The umami packed flavours will have your guests drooling! As I mentioned earlier, I would serve on a bed of rice or quinoa with some tenderstem broccoli or for a bigger meal you could top them on my 15 Minute Peanut Butter Noodles. 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. I have a great 3 Ingredient Oat Cookie recipe or 5 Ingredient Chocolate Flapjack recipe which is 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 200C/390F 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 20-25 more minutes.
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 or rice or quinoa with some Colourful Roasted Root Veg
- Topping a mixed bean salad bowl, Crispy Rocket Salad with gluten free falafels and homemade hummus
- As a side to homemade sushi
Leftovers
These Miso Aubergines are the perfect recipe to make if you are meal prepping or batch cooking. You can store leftovers in an airtight container for up to 3 days in the fridge.
Recipe FAQs
A Japanese fermented paste made from soybeans and salt. It’s ultra-savoury and bursting with flavour! It’s available in most supermarkets in the world food or spice section.
No, there is no need to salt aubergines or eggplants anymore. The modern variety are less bitter and so therefore don’t require the salt which was commonly used to reduce the bitterness.
Yes certainly, the skin goes nice and soft once the aubergines are cooked. Eating the skin reduces food waste and increases nutrients.
Left over miso aubergines can be stored in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing this recipe as it would impact the texture of the aubergines/eggplant.
More Aubergine Recipes
- Aubergine Salad
- Aubergine Curry
- 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
- Chopping Board
- Knife
- Baking tray
- small bowl
- brush (not essential
Ingredients
- 2 tbsp miso paste , I use white
- 1 tbsp tamari, or soy sauce if not gluten free
- 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 200C for 20 minutes
- Meanwhile, mix together the miso paste + tamari + maple syrup + olive oil together in a bowl
- Remove the aubergines from the oven, and spread over the miso paste. Place back in the oven for 20-25 more minutes
Video
Notes
Nutrition
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
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