The BEST Aubergine Miso (Nasu Dengaku)

2 miso-glazed aubergines on a bed of white rice with lime wedges. The white bowl is on a white surface.

5 from 11 votes

The BEST Aubergine Miso (Nasu Dengaku)

The easiest recipe on the internet with only 5 ingredients required! It costs under £2.50 to make and there is minimal prep work required.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Lunch, Main Course, Side Dish, sides

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £2.40

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: I wouldn't recommend freezing this recipe.

Tip 1: Go for fairly fresh aubergines, you don't want them too soft/squishy.

Tip 2: Miso paste is 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..

Tip 3: Allow it to cool for 5 minutes before tucking in for best flavour.

Nutrition