Nasu Dengaku, Miso Glazed Eggplant

Nasu Dengaku

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Nasu Dengaku is a traditional classic Japanese side dish. It is eggplant cut into half and is grilled with a sweet miso glaze. It is extremely easy to make and looks very presentable for serving guests. Nasu Dengaku is suitable for vegans or vegetarians consumption.
Prep Time 5 mins
Cook Time 10 mins
Course Appetizer
Cuisine Japanese
Servings 4 people
Calories 219 kcal


  • Grill
  • Mixing Bowl


  • 2 each Eggplant small
  • 2 tbsp Mirin
  • 3 tbsp Miso Paste
  • 1 tbsp Sugar
  • 1 tbsp Sake
  • 1 tsp Soy Sauce
  • 1 tsp Oil
  • 1/8 tsp Sesame seeds


  • Slice the eggplant in half, then use the a small knife, score the insides.
  • Mix the miring, miso, sugar, sake, soy to make a slurry.
  • In a nice hot frypan with a little oil, toast the eggplant until slightly charred.
  • Remove from fry pan; then line on a baking sheet and baste the eggplant with mixed slurry.
  • Into the oven at 220 deg C for about 5 minutes; then remove and season with sesame seeds.


  • Eggplant not brinjal if possible OR smaller baby brinjal


Calories: 219kcal
Keyword grilled, vegan, vegetables
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