Miso Eggplant Recipe | Japanese-Inspired Nasu Dengaku

PUBLISHED September 23, 2025· MODIFIED September 22, 2025 · by the author listed in the recipe card 1303 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of savory-sweet flavors and melt-in-your-mouth vegetables, you’re going to love this Miso Eggplant recipe (Nasu Dengaku)! Roasted eggplant halves are brushed with a rich miso glaze that caramelizes beautifully under the broiler, creating an irresistible side dish or vegetarian main that’s packed with umami.

Why You’ll Love This Spectacular Side Dish

Quick & Easy. Ready in about 30 minutes with simple prep and roasting.
Umami-Packed. The miso glaze delivers deep, savory flavor balanced with a touch of sweetness.
Healthy. Eggplant is naturally high in fiber and low in calories, while miso adds probiotics and nutrients.
Restaurant-Quality. With just a few pantry ingredients, you’ll achieve the flavor and presentation of your favorite Japanese restaurant at home.

Whether you’re making this as a side dish, part of a rice bowl, or even a light main course, miso eggplant is a dish that everyone will want seconds of.

What Does Miso Eggplant Taste Like?

Miso eggplant (or Nasu Dengaku) is a classic Japanese dish known for its deep umami flavor and tender, silky texture. The eggplant roasts until creamy inside, while the miso glaze caramelizes into a slightly sticky, flavorful coating.

It’s naturally vegetarian and can easily be made vegan by swapping out honey for maple syrup in the glaze.

Is It Healthy?

Yes, miso eggplant is generally considered a healthy dish, especially when enjoyed in moderation.

Eggplant itself is low in calories and rich in fiber, antioxidants, and vitamins, making it great for digestion and overall wellness. The miso glaze provides beneficial probiotics when using fermented miso paste, which can support gut health and immunity. Ingredients like sesame oil, garlic, and ginger add not only flavor but also heart-healthy fats and anti-inflammatory properties.

While the glaze does contain some natural sweeteners like honey or maple syrup, these are used in small amounts to balance flavors.

Ingredients You’ll Need

Eggplants– The base of the dish. Japanese eggplants are tender and less bitter, while globe eggplants are heartier; both roast into a silky texture that absorbs the glaze beautifully.
Soy Sauce – Deepens the savory notes and balances the natural sweetness of the miso and honey/maple syrup.
Miso Paste– The star of the glaze. White miso (shiro miso) provides a slightly sweet, mellow umami flavor that caramelizes perfectly under heat.
Rice Vinegar– Adds acidity and brightness, preventing the glaze from becoming too heavy.
Sesame Oil– Brings a nutty, toasty aroma and enhances the Japanese-inspired flavor profile.
Honey or Maple Syrup– Lends sweetness while also helping the glaze caramelize and achieve that glossy finish. (Maple syrup makes it vegan-friendly.)
Garlic & Ginger– Infuse the glaze with warm, aromatic depth, making it even more flavorful.
Sesame Seeds & Scallions– Final garnishes that add crunch, freshness, and visual appeal, balancing the tender eggplant and rich glaze.

How To Make Miso Eggplant

Prepare the Eggplant. Preheat oven to 400°F. Slice eggplants in half lengthwise. Score the flesh in a crisscross pattern without cutting through the skin. Brush lightly with sesame oil.
Roast Until Tender. Place eggplant halves on a parchment-lined baking sheet, cut side up. Roast for 20–25 minutes, until the flesh is soft and golden.
Make the Miso Glaze. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and honey (or maple syrup). Add garlic and ginger if using.
Glaze and Broil. Remove eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2–3 minutes until caramelized and slightly charred at the edges.
Garnish and Serve. Sprinkle with sesame seeds and scallions. Serve hot as a side dish, over rice, or as part of a veggie platter.

Tips And Tricks

Making miso eggplant at home is simple, but a few helpful techniques can take this dish from good to restaurant-quality. From preparing the eggplant correctly to perfecting the miso glaze, these tips will ensure your dish turns out flavorful, caramelized, and satisfying every time:

Score the Eggplant– Lightly score the flesh in a crisscross pattern. This helps the miso glaze soak in and ensures even cooking.
Salt and Rest– Sprinkle cut eggplant with salt and let it sit for 15–20 minutes. This draws out excess moisture and bitterness, making the final dish more tender and flavorful.
Use White (Shiro) Miso– It’s the mildest and slightly sweet, which balances beautifully with the glaze. Red miso can be stronger and saltier, so adjust accordingly.
Brush Generously– Don’t be shy with the glaze. Coat the eggplant well so it caramelizes nicely under high heat.

Variations

Perfect! Miso eggplant is a versatile dish, and there are plenty of delicious ways to switch it up to suit your taste. Here are some creative variations you can try:

Spicy– Add chili paste, sriracha, or a pinch of red pepper flakes to the miso glaze for a kick of heat.
Sesame-Lover’s– Increase the sesame oil and top with toasted sesame seeds or a drizzle of tahini for a nutty, rich finish.
Grilled– Instead of roasting or broiling, toss the eggplant on the grill. The smoky char pairs beautifully with the sweet-savory glaze.
Ginger-Miso– Amp up the aromatics by adding freshly grated ginger to the glaze for extra warmth and depth.

What To Eat With Miso Eggplant

Miso eggplant is bold, savory, and slightly sweet, making it a versatile dish that pairs beautifully with a variety of sides and mains. You can enjoy it as a light vegetarian entrée or as a flavorful side dish alongside proteins.

Rice– Classic and simple, rice soaks up the rich miso glaze perfectly.
Quinoa or Brown Rice– For a heartier, nutrient-packed pairing with extra fiber and protein.
Noodles– Soba or udon noodles tossed with sesame oil or soy sauce make a great complement.
Tofu or Tempeh– Pan-seared or grilled, these plant-based proteins pair well with the umami glaze.
Grilled Fish or Chicken– The savory-sweet flavor of miso eggplant balances lean proteins beautifully.

How Long Does It Last?

Cooked miso eggplant can be stored in an airtight container in the refrigerator for 2–3 days. Reheat in the oven or air fryer for the best texture.

Can You Freeze It?

It’s best to enjoy miso eggplant fresh, as eggplant can become mushy once frozen. If you must, freeze cooked eggplant without glaze, then thaw and glaze just before reheating.

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