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Brushed with sweet and savoury glaze, packed with umami from the black garlic – this glazed black garlic miso eggplant (Nasu Dengaku) are quick and easy to make as a delicious snack or appetizer.

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When it comes to veggies, I am usually the first one at the table to either stuff my face with it so I have my ‘quota’ in for the week – did it as a kid, still do it now. So whenever I find a vegetable I enjoy, I eat it every possible way – to death. It’s too bad eggplant isn’t a vegetable (Yep! it’s a fruit) so doesn’t technically count as meeting my vegetable quota for the week.

Whenever I mention the word eggplant, it’s usually not surprising how many people don’t enjoy it, why? I honestly will never know.

Eggplant is creamy, slightly sweet and when it has has a chance to be roasted and caramelized in the oven and smeared with a umami-packed black garlic miso glaze – I’m usually the first one at the table to polish it off. Sorry – no sharing allowed here. So all you eggplant cringers out there, give this glazed miso eggplant a try! I’ll consider it a success if you manage to at least enjoy the glaze. 🙂

INGREDIENTS

For this glazed black garlic miso eggplant recipe, I used both Chinese and Indian eggplant. Chinese eggplant might be available at your local grocery store or specialty grocery store but if you cannot find them then they will most likely be at a Asian restaurant.

Mirin, cooking sake and miso would also be available at an Asian grocery store or specialty grocery store.

I used red miso (aka miso) because I enjoy the stronger flavours of miso. You can switch up your miso to a lighter one if you prefer a milder glaze.

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 easily.

Chinese Eggplant vs Indian Eggplant

Both eggplants are quite similar but I did find a few subtle differences between the two. Indian eggplants have a very slight tang to it and it has a bit more seeds which makes sense – they have to pack all those seeds somewhere in that cute little egg shaped thing! 🙂 Other than that they both created an equally delicious dish and I would highly recommend using them interchangeably! 🙂

Learn more about these 2 eggplants:

PUTTING IT TOGETHER

Making the Black Garlic Miso Glaze

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 tablespoon of water)
Set the glaze aside for later.

Prepping the Eggplant

Make length wise cuts running down the eggplant, 1/2 inch apart. I found it easiest to use a pairing knife or a small knife to make these cuts.
Simple version : Cut the eggplants in half, length wise.
Lightly oil the skin and between the slits and run your fingers through it so the oil is spread to a thin layer.

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. (Whenever you do any kind of broiling, watch it like a hawk because things burn in that setting.) and put the eggplant in the oven.
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 the miso eggplant with some sesame seeds and green onions and enjoy~! 🙂

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!

Yes! Veggie intake quota met for the week! (I won’t tell if you won’t tell that it’s technically not a veggie! 😉 )