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Nasu dengaku is a mouthwatering Japanese eggplant dish made by glazing oven-roasted eggplant with a sweet, nutty miso sauce.

Miso Glazed Eggplant

With tender, creamy roasted eggplant enrobed in a sweet and savory miso glaze, Nasu Dengaku (なす田楽) is a mouthwatering Japanese appetizer or plant-based entre. I have a few tricks in my baked version that give you the rich, creamy texture of fried eggplant without being greasy or cloying.
Course Appetizer, Entree
Cuisine Japanese
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Calories 220 kcal


  • 3 tablespoons mirin
  • 2 tablespoons miso (I used a 50:50 mix of hatcho and yellow)
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1 large eggplant
  • 1 teaspoon toasted sesame seeds
  • 1 scallion (chopped)


  1. Preheat the oven to 500 degrees F (260 C).
  2. Cut the eggplant in half lengthwise and then use a sharp knife to cut a border around the outside perimeter of the cut surfaces about 1/2-inch deep.
    Cutting outline into eggplant.
  3. Add 1/2 deep slits in a cross-hatch pattern to the center of the cut surfaces of the eggplant.
    Scoring eggplant halves for Nasu Dengaku.
  4. Drizzle the cut surfaces of the eggplant with most of the oil and rub it in with your fingers. Next, drizzle any remaining oil onto the skin side and rub it in.
    Rubbing eggplant halves with oil.
  5. Place the eggplant cut-side up on a baking tray and roast the eggplant until it's tender and medium brown on top (15-20 minutes).
    Eggplant scored, oiled and ready to roast.
  6. While the eggplant is roasting, add the miso and sugar to the mirin and mix until it's smooth and free of lumps.
    Dengaku miso glaze for eggplant.
  7. When it's done, remove the eggplant from the oven and slather a generous layer of miso glaze onto the cut surfaces of the eggplant, being sure to get it into all of the crevices as well.
    Slathering Dengaku miso glaze onto roasted eggplant.
  8. Put the pan back into the oven to let the glaze caramelize (an additional 5-7 minutes. Be careful not to burn the glaze.
  9. When the dengaku sauce has caramelized, remove the pan from the oven and garnish with the sesame seeds and chopped scallions. Serve the miso-glazed eggplant immediately.
Nutrition Facts
Miso Glazed Eggplant
Amount Per Serving
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 835mg35%
Potassium 581mg17%
Carbohydrates 35g12%
Fiber 8g32%
Sugar 21g23%
Protein 5g10%
Vitamin A 127IU3%
Vitamin C 6mg7%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.