• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pups with Chopsticks logo

  • Home
  • About
  • Recipes
  • Ingredients
  • How-To
menu icon
go to homepage
  • Recipes
  • Ingredients
  • How-To
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • How-To
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dishes

    Miso Eggplant (Nasu Dengaku) with Black Garlic

    Published: Apr 9, 2019 • Modified: Mar 2, 2022 • Author: Joyce • 28 Comments

    Jump to Recipe Print Recipe

    A quick and easy to make over roasted Japanese Miso Eggplant (nasu dengaku) brushed with sweet and savory miso glaze, packed with umami flavors from the black garlic!

    Miso eggplant fanned out on a wooden plate being served with sesame seeds and green onions

    Eggplant is generally not a very popular vegetable but I personally think it's because they haven't tried it with coated umami sauces and glazes. Eggplant, when made right can be creamy, slightly sweet (the Asian eggplant) and absolutely delicious! Especially when it has has a chance to be roasted and caramelized in the oven and smeared with an umami-packed black garlic miso glaze!

    It is also an incredibly easy vegetable to use and cook with too! Don't believe me? Give this Miso Eggplant (Nasu Dengaku) recipe a try and see!

     

    INGREDIENTS FOR BLACK GARLIC MISO EGGPLANT (NASU DENGAKU)

    For this glazed Black Garlic Miso Eggplant (nasu dengaku) recipe, you should be able to find the eggplant and miso at your local grocery stores. For the rest of the harder to find ingredients (Mirin, cooking sake and black garlic) it would also be available at an Asian grocery store or specialty grocery store.

    Ingredients for Miso Eggplant (Chinese eggplant, miso, sake, mirin, black garlic, sesame seeds and oil)

    • Eggplant - For this recipe, I highly recommend using Chinese Eggplant because it is creamier and has a sweeter flavor. I find that Italian Eggplants have a bitterness to them (which you can remove by drawing out the moisture by sprinkling salt on it and washing it off) but the end result is still is not as sweet as the Chinese/Indian Eggplants.
    • Miso - I like using red miso (Aka miso) recipe because I enjoy the stronger flavors of miso. You can switch up your miso to a lighter one (white or yellow) if you prefer a milder glaze.
    • Black Garlic - Black garlic is a bit trickier to find. It can be found at specialty grocery stores but if you cannot find it in stores, you can find it online as well.
    • Cooking Sake - Cooking sake is slightly saltier and has less alcohol content than regular drinking sake. If you can't find this, you can substitute it with regular sake, dry sherry or omit it.
    • Mirin - Mirin is similar to sake but is sweeter and has a lower alcohol content. If you cannot find mirin, you can mix 1 teaspoon of sugar with 2 tablespoons of dry sherry, sake or water and use that instead.

     

    MAXIMIZING SURFACE AREA FOR BLACK GARLIC MISO GLAZE

    To maximize the surface area on the eggplant, so that we can get the extra glaze on it I like to make slices on the eggplant lengthwise. I don't slice it all the way and keep the stem intact so that it keeps the eggplant together so that it makes it easier to flip when it is browning in the oven.
    Eggplant being sliced lengthwise, 1 inch thick on a cutting board

    It is a completely optional step, so if you don't feel like making multiple slits like the photos below, you can cut the eggplant lengthwise all the way through the step into 2 pieces as well.

    Eggplant that has been cut lengthwise and fanned out on a cutting board

    OVEN ROASTING THE MISO EGGPLANT

    It was brought to my attention that you should not use parchment paper when you making this recipe because it will burn and potentially catch on fire when you are broiling it in the oven. Please use tin foil, instead of parchment paper to line your cookie sheets and pans before roasting your eggplant in the oven so that it won't catch on fire! (Thanks Lisa from The Valley Vegan!)
    Eggplant brushed with Black garlic miso after it has roasted in the oven.

    Oh, and if you have extra glaze - don't throw it out! I tried grilling meats and topping it with the glaze at the end and it tasted amazing! 🙂 Try it out!

     

    WHAT TO SERVE WITH MISO EGGPLANT (NASU DENGAKU)?

    You can have this miso eggplant as a vegetable side dish, or a main dish. If you are having it as a main dish, here are a few examples of what you can enjoy it with!

    • Noodle dishes - this pairs well with any type of noodle dish. Although the more flavorful and saucy the noodles, the more you will miss out on the black garlic miso glaze. Try it with our Garlic Noodles recipe which also has a bit of black garlic in it!
    • Rice dishes - I personally like this with plain white rice. If I am feeling fancy, I'll make it a simple Egg Fried Rice, which is very simple so it doesn't cover up the flavors of this dish!
    • Tofu - Sometimes I like to buy some firm tofu, and pan-fry it until it has browned and is slightly crispy! Then I'll drizzle a bit of sweet soy and green onions over it and have this with the Miso eggplant!

     

    LOOKING FOR MORE SIDE DISH RECIPES? TRY THESE!

    • Honey Miso Garlic Roasted Potatoes
    • Sweet Ginger Soy Fried Cabbage
    • Honey Glazed Pan Fried Brussels Sprouts
    • Black Garlic Shirataki Noodles with King Oyster Mushrooms

    Miso eggplant fanned out on a wooden plate and served with sesame seeds and green onions

     

    DID YOU MAKE THIS RECIPE?

    If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Black Garlic Glazed Miso Eggplant (Nasu Dengaku)

    A quick and easy to make over roasted Japanese Miso Eggplant (nasu dengaku) brushed with sweet and savory miso glaze, packed with umami flavors from the black garlic!
    Print Pin Rate Save Recipe Saved!
    Course: Appetizer, Side, Snack
    Cuisine: Japanese
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    4 Servings
    4.88 from 8 votes

    Recipe Notes

    • Make sure you use foil to line the pan and not parchment paper. On the broil setting, parchment can catch on fire or burn. (Thanks for this tip Lisa from The Valley Vegan!)
    • If you have extra glaze - save it and try using it on grilled meats or mix it into some stir-fried noodles!
    • For this recipe, I highly recommend using Chinese Eggplant or Indian Eggplant because it has a sweeter flavor to it. I find that Italian Eggplants have a bitterness to them (which you can remove by drawing out the moisture by sprinkling salt on it and washing it off) but the end result is still is not as sweet as the Chinese/Indian Eggplants.
    • I like using red miso for this recipe because I enjoy the stronger flavors of miso but you can definitely use the lighter misos (white or yellow) if you prefer a milder glaze.
    • If you can't find cooking sake, you can substitute it with regular sake, dry sherry or omit it.
    • If you cannot find mirin, you can mix 1 teaspoon of sugar with 2 tablespoons of dry sherry, sake or water and use that instead.

    Ingredients
     

    • 6 Chinese eggplants
    • oil (for brushing onto the eggplant)

    Black Garlic Miso Glaze

    • 7 tablespoons water
    • 2 tablespoons black garlic
    • 1 tablespoon miso (preferably red miso)
    • 2 tablespoons cooking sake (can substitute with regular sake, or dry sherry)
    • 1 tablespoon mirin

    Toppings & Garnishes

    • green onions (finely chopped)
    • toasted sesame seeds
    Prevent your screen from going dark

    Instructions

    Making the Black Garlic Miso

    • In a food processor put in the black garlic, water, mirin, sake and miso, and blitz it until it is smooth. (If you prefer a thinner glaze, add 1 more tablespoon of water)
    • Set the glaze aside for later.

    Cutting the Eggplant

    • Make lengthwise cuts running down the eggplant, ½ inch apart. I found it easiest to use a paring knife or a small knife to make these cuts. Alternatively, If you don't want to make multiple slits, you can just cut the eggplants in half, lengthwise.
    • Lightly oil the skin and between the slits and run your fingers through it so the oil is spread to a thin layer all over the eggplant.

    Oven Roasting the Miso Eggplant

    • Line your cookie sheet with foil and fan out the eggplant. Some may not like to fan out easily, don’t worry when it starts to soften up it will be easier to fan out.
    • Set your oven to broil and put the eggplant in the oven.. (Make sure you don't leave the stove and watch it like a hawk because it can burn very quickly.)
    • Flip the eggplant every 2 minutes, 2-3 times. (Approximately 4-6 minutes a side)
    • When the eggplant looks brown and roasted, brush on the glaze and put it back in the broiler for 2 minutes.
    • Top it with some sesame seeds and green onions and enjoy!

    Nutrition

    Serving: 1Serving | Calories: 134kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Sodium: 196mg | Sugar: 6g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Black Garlic Glazed Miso Eggplant (Nasu Dengaku)
    Black Garlic Glazed Miso Eggplant (Nasu Dengaku)
    Black Garlic Glazed Miso Eggplant (Nasu Dengaku)

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you, however, these links are provided to make items easier if you cannot purchase this locally. Always try to buy your items locally if possible to support your local shops (chances are they are cheaper locally as well too!)

    « Singapore Noodles (Singapore Mei Fun)
    Crispy Chicken Pakora »

    Reader Interactions

    Comments

    1. josie says

      July 13, 2018 at 12:51 pm

      5 stars
      Thanks for this eggplant recipe. Since I love eggplants, I like to try different ways of cooking it.
      Very tasty. Thank you

      Reply
    « Older Comments

    Leave a Comment & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Pups with Chopsticks!

    Hi I’m Joyce and Welcome to Pups with Chopsticks! Good eats and cooking is my passion! Join me in my kitchen as I create and share traditional and Asian fusion recipes! Read More…

    Subscribe to Our Newsletter

    Subscribe to my Newsletter and stay up to date on my latest recipes!

    Welcome to the family! Don't forget to check your inbox or spam folder now to confirm your subscription to fully be subscribed to the newsletter!

    Popular Recipes

    Grilled Chicken Skewers served with a peanut sauce

    Grilled Thai Coconut Chicken Skewers

    Hakka, Indian Chinese chilli chicken made with crispy chicken chunks and lightly tossed in a spicy chilli sauce.

    Chilli Chicken

    Chinese style beer braised pork belly in a cast iron pan served with fries and noodles

    Beer Braised Pork Belly (Chinese Style)

    Super crispy beef tossed with a sweet and sticky sauce

    Sweet and Sticky Crispy Beef

    Bowl of Spicy Bun Bo Hue (Vietnamese Beef Noodle Soup)

    Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)

    Korean japchae served in a wooden bowl

    Easy Japchae (Korean Glass Noodles Stir Fry)

    Footer

    AS FEATURED ON

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no cost to you.
    Thank you for visiting and supporting our little blog

    Privacy Policy · Terms & Conditions
    Copyright © 2021 Pups with Chopsticks · All Rights Reserved

    5.8K shares