Japanese · PANTRYHOP RECIPE
Nasu Dengaku (Miso-Glazed Eggplant)
35 minutes · 4 servings · vegetarian
A classic miso-glazed dish, adapted with oven baking instead of a grill.
Ingredients
Check you have the quantities below.
- 2 medium eggplants, halved lengthwise
- 2 tbsp neutral oil
- 3 tbsp miso paste
- 2 tbsp sugar
- 1 tbsp water
- 1 tsp sesame seeds
- 1 tbsp scallions, sliced
Let’s make it
- Heat the oven to 425 F / 220 C.
- Score the cut sides of the eggplant, brush with oil, and place cut-side up on a tray.
- Bake 20 minutes until tender.
- Mix the miso, sugar, and water, then spread over the eggplant and bake 5 more minutes until bubbly.
- Top with sesame seeds and scallions and serve warm.
The sweet glaze makes this a good vegetable dish for kids who are trying eggplant.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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