Half an eggplant with a glossy dark miso glaze and sesame seeds on a blue and red patterned plate, with parsley, knife and fork — Photo: Ewan Munro from London, UK · CC BY-SA 2.0 · Wikimedia Commons

Japanese · Lunch · Dinner

Miso-Glazed Eggplant

Name: Miso-Glazed Eggplant
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 4 medium (or 2 small globe eggplants) Japanese eggplants; 2 tsp Neutral oil (canola or rice bran); 3 tbsp White or red miso paste; 1 tbsp Mirin; 1 tbsp Sake; 2 tsp Sugar; 1 tsp Toasted sesame seeds; 1 stalk Spring onion

Nasu Dengaku (茄子田楽)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Silky roasted eggplant halves topped with a glossy, sweet-savoury miso glaze that caramelises under the grill. A classic Japanese side made with just a light brush of oil.

Prep: 10 min
Cook: 22 min
Total: 32 min
Serves: 4

Easy
Vegetarian
Vegan
Dairy Free
Low Carb

Per serving96kcal5% of a 2,000 kcal day

3gProtein

13gCarbs

4gFat

4gFiber

Calories come from: Carbs 53% · Fat 34% · Protein 13%

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Ingredients

For 4 servings

4 medium (or 2 small globe eggplants)450 gJapanese eggplants
2 tsp9 gNeutral oil (canola or rice bran)
3 tbsp51 gWhite or red miso paste
1 tbsp18 gMirin
1 tbsp15 gSake
2 tsp8 gSugar
1 tspToasted sesame seeds
1 stalk15 gSpring onion (optional)

Steps

1
Heat the oven to 220 °C / 425 °F and line a baking tray with baking paper.
2
Cut the eggplants in half lengthwise, keeping the stems on.
3
Score the cut flesh in a diagonal criss-cross pattern about 1 cm deep, without cutting through the skin.
4
Brush the cut sides lightly with the oil and place them cut side up on the tray.
5
Roast for 15–18 minutes, until the flesh is soft and golden.
6
Meanwhile, put the miso, mirin, sake and sugar in a small saucepan.
7
Stir over low heat for 2–3 minutes until smooth and slightly glossy, then take off the heat.
8
Thinly slice the spring onion, if using.
9
Switch the oven to its grill (broiler) setting.
10
Spread the miso glaze evenly over the cut sides of the roasted eggplant.
11
Grill for 2–3 minutes until the glaze bubbles and browns in spots, watching closely so it does not burn.
12
Sprinkle with sesame seeds and spring onion and serve warm.

Swaps, storage and make-ahead

Swaps

Use a miso labelled gluten-free and check that your mirin is too, since some miso is made with barley.
Replace the sake with an extra tablespoon of mirin or water if you prefer not to buy sake.
Swap the sugar for maple syrup or honey, noting that honey means the dish is no longer vegan.
Use 2 small globe eggplants instead of Japanese eggplants, roasting a few minutes longer until the flesh is fully soft.

Storage

This dish is best eaten fresh while the glaze is glossy; refrigerate any leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Freezing is not recommended, as the eggplant turns watery and mushy.

Make ahead

Mix and warm the miso glaze up to 5 days ahead and keep it covered in the fridge, then stir before spreading. You can slice the spring onion a few hours ahead, but roast and grill the eggplant just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: SoySesameGluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (139 g)	Per 100 g
Calories	96 kcal	69 kcal
Protein	2.9 g	2.1 g
Carbohydrates	12.5 g	9 g
of which sugars	6.8 g	4.9 g
Fiber	4.2 g	3 g
Fat	3.6 g	2.6 g
of which saturated	0.4 g	0.3 g
Sodium	478 mg	344 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.