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!
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.
- Eggplant – 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.
- 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.
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.
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!)
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
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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!
Ingredients
- 6 Chinese eggplants
- oil (for brushing onto the eggplant)
Black Garlic Miso Glaze
- 7 tablespoons water
- 2 tablespoons black garlic
- 1 tablespoon miso (aka)
- 2 tablespoons cooking sake (can substitute with regular sake, or dry sherry)
- 1 tablespoon mirin
Toppings & Garnishes
- green onions (finely chopped)
- toasted sesame seeds
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, 1/2 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!
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.
Nutrition
- Serving Size: 1 Serving
- Calories: 134 kcal
- Sugar: 6 g
- Sodium: 196 mg
- Fat: 7 g
- Carbohydrates: 15 g
- Protein: 3 g
Keywords: miso eggplant recipe, nasu dengaku recipe
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Thanks for this eggplant recipe. Since I love eggplants, I like to try different ways of cooking it.
Very tasty. Thank you
★★★★★
Um…parchment caught on fire in the broiler. Try tin foil instead. Otherwise, delicious & easy
Oh no! That’s terrible! I hope you (and your stove) are okay? That would have gave me quite a scare! Thanks for the heads up on your experience – I’ll definitely update the recipe. 🙂 and I’m happy you liked it Lisa! 🙂
The eggplant was creamy & the miso was delicious, so no harm no foul! I just couldn’t figure out what was burning! LOL! I changed pans and continued on with the cooking no problem. I wonder if I had the rack too close to the flame (I am using a gas oven) — so probably 50% my fault! Seriously delicious, though, and so easy.
Phew! I’m glad you’re okay (and of course your stove too haha) but definitely better safe than sorry – so happy you let me know! 🙂 This is definitely my fave way to eat eggplant too – I was surprised how creamy it turned out too! 🙂
Eggplant never looked (or tasted) so good, such a perfect balance of flavors!
★★★★★
Eggplant never looked (or tasted) so good, such a perfect balance of flavors!
★★★★★
Thank you, you’re too kind!
I have a honey glazed eggplant on my blog which is one of my all-time favorite recipes — I love love love this version with black garlic and miso. I bet the eggplant is the same stewy soft texture, but I love the savory glaze instead of sweet. Can’t wait to try this!
Oooh! I love sweet glazes especially on eggplant!! :O You have piqued my interest! haha 🙂
You’re inspiring me to give eggplant another try! Not a favorite as a kid but this looks great and super intriguing!
★★★★★
I am finding my taste buds are changing too as I get older and am open to a lot more new flavours 🙂 Definitely give this another try! 🙂
You are so right-when roasted eggplant is so good. I can’t wait to try it with your Miso Glaze.
A good roasting with eggplant is definitely key in making it soft and creamy right? 🙂 I hope you enjoy it! 🙂
Love eggplant! This looks so delicious! Can’t wait to try it!
★★★★★
Looks DELISH, Joyce! Thanks so much for sharing! 🙂
★★★★★
Wow Joyce! This looks absolutely incredible. . .although I must admit i am not a big eggplant fan myself. . .not that I hate it. . .but I think I must have had some bad eggplant at one time or another and that has stuck with me. That being said, this makes me want to run out to my store and buy eggplant this very minute. And since the hubby is a huge eggplant fan. . .I know that would be A-OK with him. P.S. I had no idea eggplant was a fruit. P.S.S. I don’t think I have ever seen black garlic.
This looks and sound wonderful! The photos are gorgeous! I love eggplant!
★★★★★
Thank you Beth! 🙂
I am a fan of eggplant but my husband refuses to eat it. I’ve seen both Indian and Chinese eggplant in my local store, I just never knew the difference—now I do!
★★★★
haha it’s the same way with Terry as well. Then I made him actually try it and he’s finally been converted – after a couple of years haha.
Very cool I didn’t realize there was an Indian eggplant vs a Chinese eggplant. I love learning the differences, thanks so much!
It’s pretty neat! I had no idea myself until I found it and started to play with it a bit. I see dozens of different kinds of eggplant seeds whenever I go to buy my seeds for the garden so there must be a gajillion kinds of eggplant but these one (and the italian one) seem to be the most popular in stores so why not try them all 🙂
Such a unique way to enjoy eggplant. Love the rustic photography too!
Thank you Mr. Matt! 🙂
What a great recipe! I love the combination of flavors and the ease of creating this. Thank you for sharing!
🙂 The neat thing I recently found out was the glaze can do double duty and is awesome with meat as well! 🙂