Miso Aubergine (Vegan 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 flavor! Vegan or not, we think that any Japanese cuisine lover should try this Nasu Dengaku recipe at least once!
Ingredients
- 1 aubergine (eggplant) approx. 300-350g
- 1 red chilli pepper deseeded and very finely chopped
- 1 teaspoon soy sauce
- 1½ tablespoon white miso paste
- 25 ml maple syrup
- 1 teaspoon sesame seeds toasted, ideally
- 1 spring onion or coriander sliced/ chopped, for garnish
Instructions
- Preheat the oven to 200°C Fan. Line a small baking tray with baking parchment.
- Halve the aubergine. Using a sharp knife deeply score the inside of both halves in a criss-cross pattern (see photos above). Take care not to pierce the skin. Pop the halves on the tray.
- In a small bowl, mix finely chopped chilli, soy sauce, miso and maple syrup. Then spoon half of the marinade over the aubergine halves, aiming to get it into the scores.
- Pop the miso-glazed aubergines in the oven for 30 minutes (it may take longer if your aubergine is large).
- 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!
Video
Notes
Serving Suggestions:
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).
Nutrition
Calories: 162kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 652mgPotassium: 687mgFiber: 8gSugar: 20gVitamin A: 278IUVitamin C: 37mgCalcium: 89mgIron: 2mg
Tried this recipe?Let us know how it was!