Miso Glazed Eggplant

Miso-glazed eggplant, or nasu dengaku, is a beloved Japanese staple where sweet-savory white miso meets tender roasted flesh. Scoring the halves lets the mirin-sake glaze caramelize into a glossy finish perfect over rice.

Serves 4

Estimate for one serving

• 380 cal
• 8.5g protein
• 68g carbs
• 9g fat
• 7g fiber

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Ingredients

• 4 medium (about 2 lbs total) Japanese or Chinese eggplant
• 1/4 cup White miso paste
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Sesame oil
• 2 tbsp Neutral oil (such as vegetable or canola)
• 1 tsp Sesame seeds (white or black)
• 2 stalks Green onions
• 4 cups Cooked white rice

Instructions

1. 1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2Cut each eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.
3. 3Brush the cut sides lightly with neutral oil and place cut-side down on the prepared baking sheet.
4. 4Bake for 15 minutes until the eggplant begins to soften.
5. 5While the eggplant bakes, combine white miso, mirin, sake, sugar, and sesame oil in a small saucepan.
6. 6Heat the miso mixture over low heat, stirring constantly for 2–3 minutes until smooth and slightly thickened. Remove from heat.
7. 7Remove eggplant from oven, flip halves so cut side is up, and generously brush each with the miso glaze.
8. 8Return to oven and bake 8–10 more minutes until the glaze is bubbling and caramelized at the edges.
9. 9While eggplant finishes, thinly slice green onions and toast sesame seeds in a dry pan for 30 seconds if desired.
10. 10Divide cooked rice among 4 bowls.
11. 11Place two glazed eggplant halves on top of each rice portion.
12. 12Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.