Go Back
Miso-glazed Japanese eggplant halves topped with sesame seeds and scallions, served with rice

Miso-Glazed Eggplant

Japanese eggplant halves broiled until soft and creamy, then topped with a glossy sweet-savory miso glaze and finished with toasted sesame seeds and scallions. Known as nasu dengaku, this simple dish makes an elegant side or light main served over rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Dinner, Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 Japanese eggplants halved lengthwise
  • 2 tbsp neutral oil such as vegetable or avocado oil
  • 3 tbsp white miso paste
  • 2 tbsp mirin
  • 1 tbsp sake optional
  • 1 tbsp sugar
  • 1 tsp toasted sesame seeds for garnish
  • 1 scallion thinly sliced, for garnish
  • 2 cups cooked rice for serving

Method
 

  1. Score the cut side of each eggplant half in a shallow crosshatch pattern, being careful not to cut through the skin.
  2. Preheat the broiler. Brush the cut sides of the eggplant generously with oil and place cut-side up on a baking sheet.
  3. Broil for 8-10 minutes until the eggplant is tender and lightly browned.
  4. While the eggplant broils, whisk together the miso paste, mirin, sake, and sugar in a small bowl until smooth.
  5. Remove the eggplant from the broiler and spread the miso glaze evenly over the cut sides.
  6. Return to the broiler for 2-3 minutes, watching closely, until the glaze is bubbling and lightly caramelized in spots.
  7. Sprinkle with toasted sesame seeds and sliced scallion. Serve hot over rice.