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.

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5 from 11 votes

The BEST Aubergine Miso (Nasu Dengaku)

Sticky, sweet and savoury miso aubergine with only 5 ingredients and minimal prep work.

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

Equipment

Chopping Board
sharp knife
Baking tray
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.

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: Cool within 2 hours, then keep covered in the fridge for up to 2 days. Eat cold or reheat until steaming hot all the way through, and only reheat once.

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, and salty, so you won't need extra salt. It's available in most supermarkets in the world food section.

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

Nutrition