Miso-glazed Aubergine (Nasu Dengaku)

Serves: 2

asian aubergine japanese main side vegan
Quantity
x

Ingredients

Glaze

  • 2 tbsp miso paste (white miso preferred)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 2 tbsp hot water

Aubergines

  • 2 medium-large aubergines

Garnish

  • 1 spring onion, finely chopped
  • 1 tsp toasted sesame seeds

Instructions

Glaze

  1. Preheat the oven to 200°C.
  2. In a medium bowl, mix the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water until smooth.

Aubergines

  1. Cut the aubergines in half lengthwise. Score the flesh in a deep criss-cross, without cutting through the skin.
  2. Brush the cut sides generously with the miso glaze, keeping a little glaze back for the end.
  3. Line a baking tray with baking paper, lay the halves cut-side up, and bake for 30–40 minutes, until the flesh is soft and the glaze is golden brown.

Garnish

  1. Drizzle the reserved miso glaze over the baked aubergines. Scatter the spring onion and toasted sesame seeds on top.

Notes

White miso is best for the glaze; any miso works.

Use tamari instead of soy sauce for a gluten-free version.

Honey can replace the maple syrup in the same amount. If using brown sugar, start with 0.5 tbsp.

Also good as a side with rice, katsu curry, or ramen.