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miso glazed eggplant with chopsticks in black plate.
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5 from 1 vote

Miso Glazed Eggplant With Ginger

Try this fresh twist on Nasu Dengaku, the Japanese Miso Glazed Eggplant! Tender eggplant is brushed with sesame oil, coated in a sweet-savory glaze of miso, maple syrup, mirin, and garlic, and a zing of fresh ginger. Plant-based, crispy, caramelized, and melt-in-your-mouth delicious!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: Japanese
Diet: Vegan
Servings: 2
Calories: 283kcal
Author: Ninon Michels

Ingredients

  • 17 ounces eggplant (about two regular eggplants)
  • 2 tablespoons toasted sesame oil

For the miso ginger glaze

  • 3 tablespoons white miso
  • 1 tablespoon mirin
  • 1 tablespoon maple syrup
  • 2 medium garlic cloves grated
  • 1 ½  tablespoons fresh ginger

To serve

  • sesame seeds
  • scallion (green part only) chopped (optional)
  • cilantro chopped
US Customary - Metric

Instructions

  • Preheat the oven to 390°F (200°C). Rinse the eggplant thoroughly under cold water, then pat dry. Slice the eggplant in half lengthwise, and use a sharp knife to score the flesh into ½-inch (1 cm) cubes, being careful not to cut through the skin.
  • Brush the eggplant with toasted sesame oil and bake for 15 minutes.
  • Meanwhile, prepare the glaze. In a bowl, combine the miso, mirin, maple syrup, garlic, and ginger. Stir until well mixed.
  • Remove the eggplant from the oven and spread the glaze evenly over the top.
  • Return the eggplant to the oven and bake for another 25 minutes, or until it is golden brown and lightly charred.
  • Serve immediately, sprinkled with sesame seeds, optional thinly chopped scallions, and cilantro.

Notes

  1. Halving the eggplant and scoring the flesh with a sharp knife (without cutting through the skin) ensures even cooking and makes it easier to eat with chopsticks or a fork and knife.
  2. Cooking the eggplant in two stages ensures it's perfectly tender. The first 15 minutes allow it to soften; adding the glaze too early would cause it to burn while leaving the eggplant undercooked. This method keeps the eggplant tender and the glaze sticky and slightly charred for optimal flavor.

Nutrition

Calories: 283kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1023mg | Potassium: 662mg | Fiber: 9g | Sugar: 18g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg