Sticky Miso Aubergine (Vegan Roasted Nasu Dengaku Recipe)

Miso Glazed Aubergine has become a plant-based favourite for many vegans around the world. Glazed in hot, sweet and salty miso, maple syrup and chilli marinade, our sticky Miso Aubergine, we love serving it with creamy mashed potatoes and a side of herby peppers. This Japanese-inspired vegan dinner offers an incredible umami flavour! Vegan or not, we think that any Japanese cuisine lover should try this Nasu Dengaku recipe at least once!

Jump to:

• Why You Will Love Miso Glazed Aubergine?
• Ingredients and Substitutes
• Wait, But What Is Miso?
• Step-by-Step Method
• What To Serve With Miso Aubergine? 
• Video
• Recipe FAQs & Tips For Success
• Other Aubergine Recipes
• Miso Aubergine (Vegan Recipe)

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Why You Will Love Miso Glazed Aubergine?

Aubergine is known as a vegetable widely used to replace meat in vegetarian and vegan dishes. I'm not going to lie, I have been let down by aubergine many times. If it's not cooked right, it can certainly taste bland and have a tough chewy texture. 

In this recipe, blandness is definitely not a problem. We have thrown all the big flavours in that miso sauce to bring the aubergine to life! We used salty soy and white miso paste, sweet maple syrup and hot red chillies to create an amazing Japanese-style marinade that will soak into the scored flesh of the aubergines and caramelise slightly on the surface. It is soooo good! 

Ingredients and Substitutes

You will only need 5 main ingredients for this miso aubergine recipe (plus 2 recommended garnishes). You can find quantities and a full method in the recipe card at the bottom of the post.  

• aubergine: we use smaller (approx. 300-350g) aubergines. Avoid large aubergines as they will take ages to cook and the skin and surface will burn before the middle has time to soften. It's a key ingredient so make sure to choose your aubergines carefully! Baby aubergines can also be used (they are often used in this Japanese dish), but cooking time will need to be adjusted. 
• red chilli pepper: deseeded and finely chopped.
• soy sauce: we typically use dark soy sauce. Choose tamari for a gluten-free option. Note, though, that some miso pastes are not gluten-free, so it's best to check. 
• white miso paste (shiro miso): as opposed to red or brown miso paste, which may be too overpowering in this miso aubergine dish. 
• maple syrup: can be replaced with agave nectar or golden syrup. Honey will work well too if you are not cooking for vegans. 
• spring onion (a.k.a. green onions) or coriander leaves and white sesame seeds, for garnish.

Wait, But What Is Miso?

Miso, a traditional Japanese seasoning from soya beans, offers a sweet-salty umami to dishes. Its global popularity has soared, rooted in Japanese cuisine. This thick paste is made with soya beans and koji, a special mould.

Miso types vary, lighter hues mean milder sweetness. Yellow/white miso suits dressings/desserts, akin to salted caramel or Miso Peanut Butter Cookies. For robust dishes, darker miso like red miso paste, in moderation, adds depth to heartier dishes like stews and curries.

Looking for new recipes to incorporate more miso into your diet? Our favourite ways to cook with miso are below:

Step-by-Step Method

Preheat the oven to 200°C Fan. You need a hot oven, so the aubergine cooks quickly in the miso marinade without stewing in its own steam.  Line a small baking tray with baking parchment or aluminium foil. 

Cut the aubergine in half. Using a sharp knife (we love Victorinox knives) deeply score the inside of both halves in a diamond pattern. Take care not to pierce the skin. Place the halves on the prepared baking sheet. Alternatively, you can marinade aubergine in an airtight container for up to 4 hours in the fridge. 

To prepare the marinade, mix finely chopped chilli, soy sauce, miso and maple syrup in a small bowl. Then spoon half of the miso mixture over the aubergine halves, getting it into the gaps. A pastry brush is a useful tool here.

Pop the miso-glazed aubergine in the oven for 30 minutes (cooking time will depend on the size of your aubergine). Ours weighed 300g and took a full 30 minutes to cook. If your aubergine is still tough, return it back to the oven for 3-4 minutes and check again. 

When cooked, your aubergine should be caramelised on top and have fork-tender flesh. Drizzle the miso-glazed eggplant with the remaining miso dressing and sprinkle everything with toasted sesame seeds and spring onion. Enjoy!

What To Serve With Miso Aubergine? 

Sticky Miso Aubergine (a.k.a. Nasu Dengaku) is a classic Japanese side dish that is typically served with Japanese inspired recipes like Katsu Curry or Mushroom Ramen. It would also make a beautiful side to Mushroom & Kale Gyozas or even sushi.

However, we love serving Miso Glazed Aubergine as a main course, by turning it into a tasty rice bowl. Simply top a bowl of white rice (or brown rice) with glazed aubergine and add some delicious vegetable side dishes like Griddle Pan Bok Choy (Pak Choi), Tenderstem Broccoli or bell pepper stir-fry! 

Miso Aubergine also goes well with soba noodles or even Creamy Mashed Potatoes (as you see pictured in the photos).  

Video

Recipe FAQs & Tips For Success

This miso eggplant recipe is very easy to make, but if it is your first time cooking aubergine, you may benefit from the below answers and tips. 

Should You Eat The Skin Of Miso Glazed Aubergine?

Yes, the skin of the aubergine is perfectly edible, but sometimes it can be quite tough. And you don't have to eat it. It is very satisfying to scrape the lovely, almost creamy aubergine flesh off of the skin. 

Why Do You Need To Score Aubergine?

We score and roast aubergine in the oven for approx 30 minutes. Scoring is important to make sure it cooks through, so use a sharp knife to score in a diamond pattern (as you would with a mango). Go right down almost as deep as the skin. What is more, scoring the aubergine allows the flavours to seep deep into the flesh. 

Is Miso Aubergine Gluten-Free?

It is not, but a few minor adjustments can be made to make it celiac-friendly. Make sure to use gluten-free miso paste and tamari instead of soy sauce. 

How Many Calories In A Portion of Miso-Glazed Aubergine?

Half of the glazed aubergine has around 170 kcal. Add some hearty side dishes to make it into a main meal! For more nutritional information, refer to the recipe card below. 

Other Aubergine Recipes

If you like cooking with aubergine, try our favourite recipes below:

• Caponata (Sicilian Aubergine Stew)
• Chickpea And Aubergine Curry (Vegan)
• Aubergine, Halloumi and Lentil Salad With Tahini Dressing
• Vegetable Lasagne with Courgettes & Aubergine

What's your favorite way to cook aubergine? We'd love to hear new ideas and healthy recipes from you!