Black Garlic Miso Glazed Eggplant (Nasu Dengaku)

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings
  • Category: Appetizer, Side, Snack
  • Cuisine: Japanese


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.


  • 6 chinese eggplants
  • oil (flavourless – canola, peanut, vegetable)

Black Garlic Miso Glaze


  • green onions (julienne)
  • toasted sesame seeds


Making the Black Garlic Miso

  1. 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)
  2. Set the glaze aside for later.

Prepping the Eggplant

  1. 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 versionย : Cut the eggplants in half, length wise.
  2. 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

  1. Line your cookie sheet with parchment and fan out the eggplant. Some may not like to fan out easily, donโ€™t worry when it starts to soften up it will be easier to fan out.
  2. 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.
  3. Flip the eggplant every 2 minutes, 2-3 times. (Approximately 4-6 minutes a side)
  4. When the eggplant looks brown and roasted, brush on the glaze and put it back in the broiler for 2 minutes.
  5. Top it with some sesame seeds and green onions and enjoy~!ย ๐Ÿ™‚


If you have extra glaze – save it! We tested it on grilled meats and it tasted fantastic! Give it a try! ๐Ÿ™‚


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