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Miso glazed eggplant served with rice

Miso Glazed Eggplant | Nasu Dengaku Recipe

This Japanese style cooked eggplant is so quick and easy to prepare. You can have a delicious lunch or dinner in less than half an hour, using only 4 ingredients!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course dinner, lunch
Cuisine Japanese
Servings 4 eggplants


  • 4 medium sized eggplants
  • 80 g white miso
  • 30 ml mirin
  • 1 tsp maple syrup
  • 1 tsp sriracha optional


  • Put into a bowl all ingredients for the glaze and combine well; add 2-3 tbsp of water if too thick; set aside;
  • Preheat the oven at 190°C;
  • Cut each eggplant in half, lengthwise; score the inside flesh of each half eggplant with a sharp knife in a criss-cross pattern;
  • Coat the bottom of a pan with oil and cook each piece of eggplant about 2 minutes on each side, until the flesh softens and the skin turns brown;
  • Place the eggplants on an oven grid with the skins facing down;
  • Brush the surface of each eggplant half with miso glaze;
  • Broil the eggplants for about 5 minutes, until the glaze starts bubbling;
  • Remove from the oven and serve immediately with steamed rice.
Keyword miso eggplant, nasu dengaku recipe