Excited to introduce you to the BEST Aubergine Miso! Honestly, this Miso Aubergine recipe is one of my most favourite recipes to date. It’s the easiest recipe on the internet with only 5 ingredients required and it costs under £2.50 to make. Plus, there is minimal prep work required. It’s a winner of a recipe that guests will love and I guarantee you’ll be making it time and time again!
Recipe Difficulty – Very Easy
Miso Aubergines are a Japanese dish commonly known as Nasu Dengaku. They are packed full of flavour and are umami-rich, meaning the miso glaze provides the perfect savoury saltiness. The stickiness that comes from the maple syrup creates this mouth-wateringly good miso marinade and combined with the texture of the aubergine, I guarantee this will soon become a favourite recipe of yours and will be a highlight on your weekly meal plan.
I was inspired to create this recipe as my Awesome Aubergine Bake recipe has been so popular. I wanted to create another recipe using Aubergines as I think they’re such a versatile, healthy and nutritious vegetable. Plus, glazed with miso, they are absolutely out of this world! I love to serve mine of a bed of white rice, but you could serve with quinoa and believe it or not they pair incredibly well my Air Fryer Roast Potatoes as well.[feast_advanced_jump_to]
Ingredients to make Aubergine Miso (Nasu Dengaku)
- Aubergines – also known as eggplants. When oven-baked these provide the perfect texture to create the most delicious miso roasted aubergines.
- Miso Paste – I have used white miso in this recipe as it really enhances that umami flavour. The word miso means ‘fermented’ beans in Japanese. Miso paste is fermented soybeans mixed with salt. It is also ultra-savoury.
- Tamari – tamari is gluten free version of soy sauce. It’s rich in flavour and add the perfect taste to these miso-glazed eggplants
- Maple Syrup – I use maple syrup as sweetener. I love the sticky texture it creates that these miso eggplants are known for.
- Olive Oil – this helps the miso-glazed eggplants to cook properly, whilst also providing some flavour and liquid to the miso glaze/marinade. It’s also a staple in everyones kitchen.
See recipe card at the bottom of this page for quantities.
How to make Aubergine Miso (Nasu Dengaku)
Firstly, slice the aubergines in half from top to bottom, place on a baking tray and slice deep criss cross slits into the flesh side. Bake in the oven at 200C/390F for 20 minutes
Meanwhile, mix together the miso paste, tamari, maple syrup and olive oil together in a bowl
Remove the aubergines from the oven, and spread over the miso paste. Place back in the oven for 20-25 more minutes.
Hint: the top of the miso-glazed aubergine should be a deep brown colour
- Aubergine – If Japanese aubergines aren’t your vibe, you could try making this recipe with courgettes instead, which would be a great vegan alternative.
- Maple syrup – if you don’t have access to maple syrup, you could use an alternative sweetener such as honey.
- Tamari – If you aren’t gluten free, you could substitute tamari for soy sauce instead.
- Spicy – This is a very mild recipe, so that everyone can enjoy it! However, if you would prefer your miso-glazed eggplant to be slightly spicier, you could add 1/2 tsp of cayenne pepper into the glaze or top with freshly chopped chillis for extra spice. If you enjoy spicer dishes, then definitely check out my Warming Pasta recipe!
- Deluxe – This Miso Dengaku recipe really is a show stopper if you have dinner guests. The umami packed flavours will have your guests drooling! As I mentioned earlier, I would serve on a bed of rice or quinoa with some tenderstem broccoli. You could also top the aubergine miso with fresh sesame seeds for that extra wow factor and definitely serve with some lime wedges.
- Kid friendly – This is a great recipe to get some extra nutrients into children. The miso paste can be salty, so I’d use slightly less if preparing this miso aubergine recipe for children. I have a great 3 Ingredient Oat Cookie recipe or 5 Ingredient Chocolate Flapjack recipe which is perfect to get children involved in, especially if you fancy a dessert!
Here are some of my favourite ways to serve these oven-baked miso aubergines:
- Over rice noodles with chopped coriander and sesame seeds
- On a bed or rice or quinoa with some Colour Roasted Root Veg
- Topping a salad bowl with falafel and hummus
- As a side to homemade sushi
- Chopping Board
- Small bowl
- Baking Tray
- Brush (not essential)
These Miso Aubergines are the perfect recipe to make if you are meal prepping or batch cooking. You can store leftovers in an airtight container for up to 3 days in the fridge.
A Japanese fermented paste made from soybeans and salt. It’s ultra-savoury and bursting with flavour! It’s available in most supermarkets in the world food or spice section.
No, there is no need to salt aubergines or eggplants anymore. The modern variety are less bitter and so therefore don’t require the salt which was commonly used to reduce the bitterness.
Yes certainly, the skin goes nice and soft once the aubergines are cooked. Eating the skin reduces food waste and increases nutrients.
Left over miso aubergines can be stored in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing this recipe as it would impact the texture of the aubergines/eggplant.
Are you ready to try this delicious recipe?! I am so excited to hear what you think.
Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
YOU MIGHT ALSO LIKE…
The BEST Aubergine Miso (Nasu Dengaku)
- Chopping Board
- Baking tray
- small bowl
- brush (not essential
- 2 tbsp miso paste I use white
- 1 tbsp tamari or soy sauce if not gluten free
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 2 aubergines
- Firstly, slice the aubergines in half from top to bottom, place on a baking tray and slice deep criss cross slits into the flesh side. Bake in the oven at 200C for 20 minutes
- Meanwhile, mix together the miso paste + tamari + maple syrup + olive oil together in a bowl
- Remove the aubergines from the oven, and spread over the miso paste. Place back in the oven for 20-25 more minutes
A Japanese fermented paste made from soybeans and salt. It’s ultra-savoury and bursting with flavour! It’s available in most supermarkets in the world food or spice section. Do aubergines/eggplants need salting?
No, there is no need to salt aubergines or eggplants anymore. The modern variety are less bitter and so therefore don’t require the salt which was commonly used to reduce the bitterness. Do you eat the skin as well as the flesh of an aubergine/eggplant?
Yes certainly, the skin goes nice and soft once the aubergines are cooked. Eating the skin reduces food waste and increases nutrients. How long will leftovers last?
Left over miso aubergines can be stored in an airtight container in the fridge for up to 3 days. I wouldn’t recommend freezing this recipe as it would impact the texture of the aubergines/eggplant
The post The BEST Aubergine Miso (Nasu Dengaku) appeared first on Healthy Living James.