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Miso-Glazed Eggplant

Nasu Dengaku is a traditional Japanese dish featuring tender eggplant topped with a sweet and savory miso glaze. This simple yet flavorful dish is perfect as an appetizer or side, showcasing the rich umami flavors of miso paired with the caramelized sweetness of the glaze. With modifications for IDDSI compliance, Nasu Dengaku can be adapted to suit a variety of texture needs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: Gluten Free, Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium-sized eggplants Japanese or regular
  • 2 tablespoons vegetable oil
  • Sesame seeds for garnish optional
  • Chopped green onions for garnish optional
Miso Glaze
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon sake optional
  • 1 tablespoon sugar
  • 1 tablespoon water

Equipment

  • Baking sheet
  • Knife and cutting board
  • Pastry brush (for oil and glaze)
  • Small saucepan
  • Spoon or spatula
  • Oven and broiler

Method
 

  1. Preheat the oven to 425°F (220°C). Cut the eggplants in half lengthwise and score the exposed flesh in a crosshatch pattern, being careful not to cut through the skin.
  2. Brush the cut sides of the eggplants with vegetable oil. Place the eggplants cut-side up on a baking sheet and roast for 20-25 minutes or until the flesh is tender and slightly golden.
  3. In a small saucepan over low heat, combine the miso paste, mirin, sake (if using), sugar, and water. Stir continuously until the sugar dissolves and the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.
  4. Remove the roasted eggplants from the oven and brush generously with the miso glaze. Place under the broiler for 2-3 minutes, or until the glaze is caramelized and bubbling. Keep a close eye to avoid burning.
  5. Sprinkle with sesame seeds and chopped green onions if desired. Serve warm as a side dish or appetizer.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Scoop the roasted eggplant flesh and blend it with some of the miso glaze and a little water or broth until smooth and cohesive.
  • Minced & Moist 5 (MM5): Mince the roasted eggplant flesh finely and mix with extra miso glaze to keep it moist.
  • Soft & Bite-sized 6 (SB6): Cut the roasted eggplant into 15mm pieces, ensuring it is tender and coated with the glaze.
  • Easy to Chew 7 (EC7): Serve as cooked, making sure the eggplant is tender.
Macro Adjustments:
  • Protein: Add crumbled tofu or tempeh or serve alongside edamame. 
  • Fats: Drizzle with sesame oil or top with tahini/peanut butter for a creamy finish to increase fats. Use less oil to decrease. 
  • Carbs: Reduce sugar in glaze down to 1/2 tbsp or swap with a low carb sweetener. 
Dietary Swaps:
  • Gluten-free: Use gluten free miso and check that mirin doesn't use barley malt. 
  • Dairy-free/Vegan: Recipe is already vegan as written, just confirm the miso paste isn't made with fish stock. 
Low-Spoons Shortcuts:
  • Skip the crosshatching after halving and follow the rest of the recipe. 
  • Use pre-made miso glaze. 
  • Cook the halved eggplants cut-side down for 6-8 minutes until soft, then glaze and broil quickly to finish.