Miso Glazed Eggplant (Nasu Dengaku)

Rich, savory, and melt-in-your-mouth delicious — this Japanese-inspired eggplant dish is the perfect plant-based centerpiece. Caramelized miso glaze meets tender roasted eggplant for a flavor-packed bite that’s good for you, too!

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1 tbsp water
• 1 tsp soy sauce (optional for extra umami)
• Toasted sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions

1. Prep the eggplant: Score the cut sides of the eggplant in a crosshatch pattern without cutting through the skin. Brush both sides with olive oil.
2. Roast: Place eggplant halves cut-side up on a baking sheet. Roast at 400°F (200°C) for 30–35 minutes until golden and tender.
3. Make the glaze: In a small pan, whisk together miso paste, mirin, rice vinegar, maple syrup, sesame oil, water, and optional soy sauce. Warm over low heat until smooth and slightly thickened (about 2–3 minutes).
4. Glaze and broil: Remove eggplants from the oven, brush generously with the miso glaze, then broil for 2–3 minutes until caramelized and bubbly.
5. Garnish & serve: Sprinkle with sesame seeds and green onions. Serve hot as a main dish or side.

Social Tags

#MisoEggplant #VeganDinner #HealthyEats #PlantBasedDelicious #JapaneseInspired #NeighborsCooking

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