Cook and Scale
Japanese Miso-Glazed Eggplant
4 servings · 25 min total
Grilled eggplant halves brushed with a sweet, savory miso glaze until caramelized and tender. A classic Japanese side dish, known as nasu dengaku.
Ingredients
- 2 eggplant, halved lengthwise
- 3 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 1 spring onion, thinly sliced
Contains: Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score the eggplant — Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.
- 2.
Whisk the miso glaze — Brush the scored sides generously with vegetable oil. Whisk together the miso paste, mirin, brown sugar, and rice vinegar to make the glaze.
- 3.
Grill the eggplant — Grill the eggplant halves cut-side down over medium heat for 6 minutes until charred and softened, then flip.
- 4.
Glaze and finish grilling — Brush the cut sides with the miso glaze and continue grilling for 5 minutes, brushing once more, until caramelized and tender all the way through.
- 5.
Garnish and serve — Transfer to a plate and finish with sesame seeds and sliced scallion before serving.