Have you ever walked past a display of eggplants in the supermarket and wondered what to do with them? It’s a common feeling for many, but once you know how to prepare them, they can become the star of any meal. I’m going to share with you a recipe that will make you see eggplants in a whole new light. This miso-glazed eggplant recipe is so delicious, simple, and full of flavor—it’s going to become one of your favorite dishes in no time.
This recipe is based on a traditional Japanese dish called nasu dengaku, but I’ve made it simpler and quicker, without sacrificing any of the amazing taste. Every bite is a perfect, sweet-salty pop of flavor that you won’t be able to resist.
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Taste of Nasu Dengaku
A few years ago, I had the pleasure of visiting a small, family-owned Japanese restaurant in San Francisco with a group of friends. The owners were kind enough to treat us to a variety of dishes, and we enjoyed a beautiful meal together. While every dish was fantastic, one particular dish stood out in our memories: nasu dengaku, a miso-glazed eggplant. This dish was unlike anything I’d ever tasted before. The eggplant was soft and creamy, and the miso glaze gave it a sweet and savory flavor that was out of this world.
It was such a simple dish, but it left a lasting impression on all of us. The memory of that first bite stuck with me, and I knew I had to try making it myself. I began experimenting in my kitchen, and soon enough, I came up with my own version that was just as delicious as the one I had in that cozy little restaurant.
How I Make My Miso-Glazed Eggplant
Traditional recipes for nasu dengaku call for a variety of ingredients like sugar, mirin, and sake. However, I’ve found a simplified version that only requires two ingredients: eggplant and miso. By using Japanese eggplant (the long, skinny kind) and a mellow white miso, I’ve discovered that you can create a dish that’s both sweet and salty, with a pop of flavor that’s absolutely addictive.
I also decided to cut the eggplant into smaller, bite-sized pieces. This makes it much easier to eat, and each piece becomes coated with the sweet miso glaze. You’ll be able to pop these little eggplant bites into your mouth just like you would with roasted potatoes or chicken fingers. It’s the kind of snack that you can’t stop eating!
Choosing the Right Ingredients
When I first started making miso-glazed eggplant at home, I was amazed by how many varieties of eggplant you can find in the supermarket. There are globe-shaped eggplants, which are the most common, but you can also find Japanese and Indian eggplants. Each variety has its own unique shape and flavor, but for this dish, Japanese eggplants are the best choice.
Japanese eggplants are smaller, more tender, and less bitter than other types of eggplant. They’re typically about 2-3 inches in diameter and around 8 inches long. This size makes them perfect for cutting into bite-sized pieces. When selecting your eggplants, make sure they’re small to medium in size, weighing around one pound.
The miso you choose also plays an important role in determining the flavor of the dish. I always choose white miso (shiro miso) because it’s the least salty and has a mellow, slightly sweet flavor. Yellow or red miso will work as well, but they tend to be saltier, so you might need to adjust the seasoning. You can find miso in the refrigerated section of most grocery stores, and it’s a great ingredient to have on hand for many other Japanese dishes.
Ingredients You Need
Here’s a simple list of ingredients you’ll need to make this delicious miso-glazed eggplant recipe for two servings:
- 2 small to medium Japanese eggplants
- 1 1/2 tablespoons white miso (shiro miso)
- Cooking spray or vegetable oil
How to Make Miso-Glazed Eggplant
The best part about this recipe is how easy it is to make. There’s no complicated prep work or long cooking times, and you don’t need any fancy equipment. Here’s how to do it:
Preheat the Oven
Set your oven to 425°F (220°C) and place a rack in the middle. This high heat helps the eggplant become tender and caramelize nicely.
Prepare the Eggplant
Peel the skin off the eggplant and trim off the stem and a small slice from the bottom. You should be left with just the white flesh of the eggplant. Then, slice the eggplant into pieces that are about 1 to 1 1/2 inches thick. These bite-sized pieces will cook quickly and be perfect for snacking.
Make the Miso Paste
In a container that’s large enough to hold the eggplant and miso, add 1 1/2 tablespoons of white miso and 1/4 cup of water. Use a fork to mash the miso into a paste. It should have a smooth, salad dressing-like consistency. This paste will coat the eggplant and give it that delicious, sweet-salty flavor.
Coat the Eggplant
Add the sliced eggplant pieces to the container with the miso paste. Seal the container with a lid and shake it for about 10-20 seconds. This will evenly coat each piece of eggplant with the miso paste.
Prepare the Baking Sheet
Spray a large baking sheet with cooking spray or coat it lightly with vegetable oil. This helps prevent the eggplant from sticking to the pan.
Bake the Eggplant
Using tongs or a fork, arrange the miso-coated eggplant pieces on the baking sheet. Leave a little space between each piece so they cook evenly. Bake the eggplant for 20 minutes, then test one by piercing it with a fork. If it slides in easily, the eggplant is done.
Serve and Enjoy
Once the eggplant is ready, take it out of the oven and serve it immediately. The miso glaze will be caramelized and sticky, making each bite absolutely delicious.
Easy Tweaks to Try
While the recipe is simple, there are a few variations you can try to suit your taste or make use of what you have in the kitchen:
Substitute Eggplant
If you can’t find Japanese eggplant, you can use globe eggplants instead. Just cut them into thick planks or 1-inch cubes. If you’re using planks, you may need to bake them for a bit longer—around 30 minutes instead of 20.
Add Garnishes
For an extra pop of flavor, sprinkle some sesame seeds or fresh herbs like cilantro or Thai basil over the finished eggplant. These add both texture and freshness.
Add Some Brightness
If you want to add a little brightness to the dish, replace some of the water in the miso paste with lemon juice or a splash of sake. This will balance out the richness of the miso and give the eggplant a refreshing kick.
Sweet and Salty
For a more pronounced sweet and salty flavor, sprinkle a very light dusting of white sugar on top of the eggplant after it’s been coated with miso, but before you bake it. This will give the eggplant a sweet, caramelized crust.
Why You’ll Love This Recipe
Miso-glazed eggplant is the perfect dish to add to your repertoire. It’s easy to make, and the results are amazing. The eggplant becomes soft and creamy, and the miso glaze gives it a rich, umami flavor that’s both sweet and salty. Plus, this dish is incredibly versatile—you can serve it as a side dish, a snack, or even as a topping for salads or rice bowls.
It’s a simple recipe, but it’s packed with flavor and can be made in under 30 minutes. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe will become a go-to for whenever you want something quick, tasty, and satisfying.
FAQs
Can I use any type of eggplant for this recipe?
You can use other types of eggplant, but Japanese eggplants are ideal because they’re tender and less bitter.
How do I know when the eggplant is cooked?
The eggplant is done when a fork slides easily into it. This means it’s soft and tender.
Can I use a different kind of miso?
You can, but white miso works best because it’s milder and less salty than yellow or red miso.
What should I serve this with?
This eggplant pairs wonderfully with rice, noodles, or even as a topping for salads.
Can I make this recipe ahead of time?
Yes, you can prepare the eggplant and miso mixture ahead of time, then bake it just before serving.
