This is the best miso glazed eggplant recipe. Baked in the air fryer or oven, this miso eggplant is soft, tender, and creamy inside. It's my absolute favorite miso glazed eggplant recipe because it's full of umami from the savory miso glaze. You will surely enjoy this miso aubergine simple yet elegant dish! The best part is it's ready in 15 minutes.
Making a whole miso dinner? Pair this with my easy miso chicken, ready in 25 minutes with no marinating.
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Lately, eggplant recipes are becoming more and more popular as a meat-free option. One of the best is miso glazed eggplant or Nasu Dengaku, which combines Japanese flavors with the earthy taste of eggplant.
This miso glazed eggplant topped with sesame seeds is simple to make and can be ready quickly. You'd want to serve a complete meal with meat, seafood, or mushroom dishes for vegans.
Try my other delicious eggplant recipe Air Fryer Eggplant, Lemongrass Air Fryer Drumsticks, or Asian Salmon.
Miso eggplant recipe ingredients
- Eggplant: A larger eggplant is easier to work with, but feel free to use what you have on hand, whether Japanese, Chinese, or American eggplants.
- Miso paste: Miso paste is made from fermented soybeans. You can find it in the international section or at Asian grocery stores. White miso paste works best for this recipe as it's less salty and dark than any other type of miso.
- Neutral oil: a little oil can help develop a lovely crust. Avocado oil or grapeseed oil is the best for this.
- Sweetener A little bit of honey helps balance the salty miso paste and creates a nice glaze on these Japanese eggplants. Any sweetener like sugar, monk fruit sugar, or maple syrup would work well.
- Mirin: A type of Japanese rice wine that provides a sweet and tangy flavor.
- Garlic: if you don't have garlic, don't sweat it. Omit it. It adds another depth of flavor but it's not the end all be all.
- Sake: Similar to mirin but with higher alcohol content, it adds sweetness and complexity to the sweet miso glaze.
- Dark soy sauce: I love using dark soy for color. However, regular soy sauce, low sodium soy sauce, coconut aminos, tamari, or any other soy sauce substitute will do.
- Optional: Sesame oil
- Garnishes: white and black sesame seeds, green onion or spring onion
See the recipe card for quantities.
How do you make miso eggplant?
Air Fryer Instructions
- Preheat the air fryer to 375 degrees Air Fry mode
- Make the miso sauce. Combine all the ingredients except the eggplant in a medium-sized bowl. Whisk well until fully combined. Set aside.
- Prep your eggplant. Cut the eggplant into 2" thick rounds.
- Score the eggplants diagonally in one direction and another in a crisscross pattern. This will create more room for the sauce to adhere to. It will also make the presentation look better.
- Slather the miso sauce on top.
- Air fry at 375 degrees on air fry mode for 15 minutes.
- Garnish with sesame seeds, serve, and enjoy!
Oven Instructions
- Preheat the oven to 425 degrees.
- Combine all the ingredients except the eggplant in a medium-sized bowl. Whisk well until the sugar has dissolved. Set aside.
- Prep your eggplant. Cut the eggplant into 2" thick rounds.
Hint: If you're using thicker eggplants, you can cut them in half lengthwise to get more surface area. Otherwise, stick to rounds.
- Score the eggplants diagonally in one direction and another in a criss-cross pattern. This will create more room for the sauce to adhere to. It will also make the presentation look better.
- Slather the miso sauce on top.
- Bake for 25 minutes. The eggplant should be tender.
- Broil for 5 minutes. Observe the eggplant, so it doesn't burn.
Miso Glazed Eggplant Substitutions
- Miso paste - Use red miso or aware (mixture of white and red) for a stronger flavor and darker color.
- Sugar - Honey or maple syrup can be used for the savory miso glaze.
- Gluten-free - Coconut aminos or tamari can be used as an alternative to kecap manis.
Miso Glazed Eggplant Variations
- Eggplant rounds - Cut eggplant in half lengthwise, resembling boats, before scoring and filling it with miso. Ensure it's thick enough so it doesn't dry out.
- Toppings - For an even more delicious meal, try stuffing your miso glazed aubergine with cooked mushrooms, peppers, and onions!
- Air Frying - If you don't want to bake your eggplants, feel free to air fry them to cook them quicker.
Equipment
- Oven OR
- Air fryer
- Knife
- Cutting board
- Small bowl
- Baking sheet
- Parchment paper (optional)
- Basting brush (optional)
Storage
Store the cooked miso glazed eggplant in an airtight container in the fridge for up to 3 days. The excess miso glaze can be stored in a tight-lid jar in the fridge for up to 1 week. These ingredients don't stand up well to freezing, so it's not recommended at all.
Top tip for cooking eggplant
Scoring the eggplant before baking is key to ensure that it cooks evenly and absorbs all of the miso glaze. After cutting the eggplants in rounds or halves, score each slice with a sharp knife in a criss-cross or diamond pattern, making sure not to cut too deeply into the flesh. This step will help ensure that each bite is loaded with miso goodness!
What to serve with miso glazed eggplant
Here are some suggestions:
- Steamed Rice: A staple in Japanese cuisine, plain steamed rice complements the savory-sweet flavors of miso glazed eggplant, providing a neutral base that lets the eggplant shine.
- Miso Soup: This light and warming soup can start the meal on a comforting note, offering a different way to enjoy the umami richness of miso alongside the eggplant.
- Green Salad: A simple green salad dressed with a light vinaigrette can add a refreshing contrast to the richness of the eggplant, cleansing the palate between bites.
- Soba or Udon Noodles: Cold soba (buckwheat noodles) or udon (thick wheat noodles) served with a dipping sauce or broth can complement the eggplant with their chewy texture and mild flavor.
- Grilled Fish or Chicken: For a protein-rich addition, grilled fish or chicken, seasoned simply with salt or a light marinade, can balance the meal without overwhelming the eggplant's flavors.
- Pickled Vegetables: Japanese pickles (tsukemono) like cucumber, radish, or ginger offer a crunchy and tangy contrast to the creamy and savory eggplant.
- Tempura: Light and crispy vegetable or shrimp tempura can add a delightful textural contrast to the soft and rich eggplant.
- Sesame Spinach: A side of spinach blanched and dressed with sesame sauce (goma-ae) can offer a nutty and slightly sweet complement to the meal.
- Tofu Dishes: Chilled tofu with a light soy sauce-based dressing or tofu steak can provide a subtle flavor and a contrasting texture to the miso eggplant.
When serving miso glazed eggplant, aim for balance in flavors, textures, and nutrition to create a well-rounded and satisfying meal.
Miso Glazed Eggplant - FAQ
Miso dengaku is a traditional Japanese miso glazed dish that can be made with various ingredients, such as eggplants or aubergines, tofu, white fish, daikon (Asian radish), or konnyaku (yam cakes).
Nasu Dengaku is a classic Japanese dish that features grilled eggplant glazed with a sweet and savory miso sauce. The name "Nasu" means eggplant in Japanese, and "Dengaku" refers to a method of grilling food on skewers, historically over an open fire, which is often associated with a sweet miso glaze. This dish is popular in Japanese cuisine for its delightful contrast of textures and flavors, combining the creamy softness of the eggplant with the rich, umami-packed miso glaze.
Yes, rice wine vinegar can be a substitute in the miso eggplant recipe. It will add a tangy flavor, although it's less sweet than mirin. If you're using rice wine vinegar, consider adding a bit of sugar to balance the flavors.
To prepare eggplant halves for the miso eggplant recipe, slice the eggplants in half lengthwise, score the flesh in a crisscross pattern, and then brush them with the savory miso sauce. Eggplant halves may require a slightly longer cooking time compared to rounds.
Red miso and red miso paste refer to the same ingredient. Red miso paste, fermented longer than white miso, offers a stronger and saltier flavor. Using it in the miso eggplant recipe enhances the dish with a more robust taste compared to white miso.
Both rice vinegar and rice wine vinegar are suitable for the miso glaze, but they differ subtly. Rice vinegar, being milder and slightly sweeter, contrasts with the sharper, more acidic profile of rice wine vinegar. You can choose either based on your taste preference to adjust the acidity in the savory miso sauce.
A small amount of sesame oil can be added to the recipe for a nutty aroma and flavor. Garnishing the dish with sliced green onions not only adds a pop of color but also provides a fresh, crisp contrast to the rich and savory flavors of the savory miso sauce.
Related
Love Miso Glazed Eggplant? Try these:
My Recipe Pairing
These are my favorite dishes to serve with this miso aubergine recipe:
Miso Eggplant
Ingredients
Equipment
Method
- Preheat air fryer to 375 degrees Air Fry mode
- Make the miso sauce. Combine all the ingredients except the eggplant in a medium-sized bowl. Whisk well until fully combined. Set aside. Set aside.
- Prep your eggplantCut the eggplant into 2" thick rounds.
- Score the eggplants diagonally in one direction and another in a crisscross pattern. This will create more room for the sauce to adhere to. It will also make the presentation look better.
- Slather the miso sauce on top.
- Air fry at 375 degrees on air fry mode for 15 minutes.
- Garnish with sesame seeds, serve, and enjoy!
Notes
Oven Instructions
- Preheat the oven to 425 degrees.
- Bake for 25 minutes. The eggplant should be tender.
- Broil for 5 minutes. Observe the eggplant, so it doesn't burn.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
I hope you enjoy this crispy miso glazed eggplant recipe topped with sesame seeds!
Edie says
I used air-fryer instructions. This is a reason to grow Japanese eggplant. thank you very much for sharing.
My 'adaptations":
1. sliced the Japanese eggplants about 1" thick.
2. put half the marinade/glaze/tasty stuff in baggie and tossed in eggplant... shook it up.
3. arranged daintily in airfryer, pouring a bit more marinade on top.
REALLY GOOD. some eggplant was more caramelized than others, which was all very, very good. sadly, no leftovers.
Carmen Spillette says
Thank you Edie! Great idea with putting it in the baggie!
Sarah says
Sooz, I wouldn’t normally say anything but I’m so surprised by your unnecessary and unpleasant comment. If you don’t like the free (and, quite frankly, delicious) recipes on this website, stop complaining and buy yourself a recipe book!!