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    Miso Glazed Aubergine

    Apr 28, 2021 · Leave a Comment

    Jump to Recipe·Print Recipe

    If you think that incredible flavour requires a long cooking time, this grilled/broiled miso glazed aubergine/eggplant (otherwise known as Nasu Dengaku) will prove you wrong. This has to be one of my favourite vegetarian dishes because its soft, buttery, and umami deliciousness blows me away every time.

    It's a versatile dish that I make often because it's quick, simple, and doesn't require a large number of costly ingredients. I've often grabbed an aubergine on my way home from work on days where dinner plans have seen unexpected changes, or I've just been too disorganised to make any in the first place.

    I always top my miso-glazed aubergine with sesame seeds, spring onions/scallions, and nori strips. I urge you to do the same because these crunchy toppings complement the buttery smooth aubergine and add additional nutty, tangy and fresh flavours that really take it to another level.

    Miso Glazed Aubergine

    Key ingredients and possible alternatives

    • Aubergines/eggplant - I slice mine vertically into quarters so they cook faster and are easier to eat with chopsticks.
    • Miso paste - is brushed onto the partially cooked aubergine/eggplant and provides the deep savoury and umami flavour. I use a Shiro miso, but other types will work well too.
    • Brown sugar - adds a little sweetness to the miso glaze. I use brown sugar because it has a richer more caramelised sweetness but you can also use white sugar.
    • Mirin - calms the saltiness of the miso. You should be able to find it in your local supermarket. If not Asian grocery stores will stock it or you can buy it online.

    Optional garnishes:

    • Toasted sesame seeds - add a nutty crunchiness.
    • Spring onions/scallions - add a tangy freshness that contrasts nicely with the savoury taste and sweetness of the miso glaze.
    • Nori strips - add a crispness that complements the soft silky smoothness of the grilled aubergine/eggplant.
    ingredients

    How to make miso glazed aubergine

    1. Prepare the aubergines/eggplant

    Set your grill/broiler to its highest heat. Cut the stems off the aubergines, slice vertically into quarters, and score each slice in a diamond cross pattern. Brush the inside of each slice with oil.

    Preparing the Aubergines

    2. Grill with the outsides facing upwards and make the miso glaze

    Place the aubergine/eggplant slices onto your grill pan with the shiny, black outsides facing upwards and brush them with oil. Place them into the middle of the grill/broiler for 4-5 minutes until you see their skins begin to crease a little.

    Aubergines on the grill pan

    3. Make the miso glaze

    Mix the miso paste, mirin, sugar, and water together in a small bowl and set aside.

    Miso glaze sauce

    4. Turn them over and add the miso glaze

    Remove the grill pan, turn the aubergine/eggplant slices over so the scored insides are facing upwards and brush each piece generously with the miso glaze. Return it to the grill/broiler for 2-3 more minutes until the insides of the aubergine/eggplant start to brown. Remove from the grill/broiler and serve immediately.

    Miso Glazed Aubergine in the grill

    Tools and Equipment

    • Small bowl - for mixing the miso glaze ingredients.
    • Brush - for adding oil and the miso glaze to the aubergine slices.
    • Sharp knife - for scoring the aubergines
    • Grill pan - I always cook the aubergine/eggplant on my grill/broil pan. You can place a sheet of foil on top if you want to save on washing up.

    Top tips for perfect miso glazed aubergine/eggplant

    1. Score the aubergine/eggplant as deeply as you can - this enables the miso glaze to get down into the slits and work its delicious umami flavour into the whole aubergine/eggplant.
    2. Brush the aubergine/eggplant slices generously with the miso glaze - ensure you add plenty of the glaze to each aubergine slice so it sinks into the diamond pattern scores.
    3. Don't skip the toppings - these add tasty contrasting flavours and textures that take the deliciously, soft and umami infused grilled aubergines/eggplants to the next level.
    miso glazed aubergine plated

    FAQs

    How long will the miso glazed aubergine/eggplant keep for?

    You can store the cooked miso glazed aubergine/eggplant in the fridge for up to 3 days. Make sure you cover it or put it into an airtight container and wait for it to cool first.

    Can I freeze miso glazed aubergine/eggplant?

    It's not advisable because aubergine/eggplant has a high water content so will not freeze well.

    What is dengaku?

    It is a Japanese term for a food that has been miso glazed or grilled. Nasu Dengaku is the Japanese term for miso glazed aubergine.

    Is miso paste vegan?

    Generally, yes, but make sure you check the ingredients and avoid any containing dashi stock because it contains fish flakes.

    What does miso taste like?

    It is salty and filled with umami flavour and also has a gentle sweet taste.

    More Asian Vegetarian Recipes:

    • Easy Soy Sauce Marinated Ramen Eggs Recipe
    • Vegetarian Thai Drunken Noodles
    • Sweet Potato and Tofu Thai Red Curry
    Print
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    Miso Glazed Aubergine

    Miso Glazed Aubergine


    • Author: Helen
    • Prep Time: 7
    • Cook Time: 8
    • Total Time: 15 minutes
    • Yield: 2 1x
    • Diet: Vegan
    Print Recipe
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    Description

    A quick and simple 15-minute recipe for grilled/broiled miso-glazed aubergine/eggplant.

    Serves 2.  Use the scaling buttons below to double or triple the quantity.


    Ingredients

    Scale

    Aubergine/Eggplant:

    • 2 aubergines/eggplant - washed
    • 1 tbsp oil (groundnut or vegetable)

    Sauce:

    • 1 tbsp miso paste
    • 2 tsp brown sugar
    • ½ tbsp mirin
    • ½ tbsp water

    To serve (optional):

    • 2 tsp toasted sesame seeds 
    • 2 spring onions/scallions (finely chopped)
    • Nori - cut into thin strips 
    • White rice

    Instructions

    1. Set your grill oven/broiler to its highest heat.
    2. Prepare the aubergines/eggplants. Cut off the stems, slice them into quarters vertically and score the inside of each slice in a diamond cross pattern. Be careful not to cut through the skin.
    3. Brush the inside of each slice with oil.
    4. Place the slices onto your grill pan/broil pan with the outsides facing upwards and brush them with oil too. 
    5. Place the grill/broil pan in the middle of the grill/broiler and cook for 4 to 5 minutes, until you see the skins begin to crease a little. 
    6. Meanwhile, mix the sauce ingredients in a small bowl until smooth and incorporated.
    7. Remove the aubergines/eggplant from the grill/broiler and turn over so the insides are facing up.
    8. Brush each piece with the miso sauce generously, ensuring that the sauce fills the gaps where the aubergine/eggplant has been scored.
    9. Return to the grill/broiler for 2-3 more minutes until the tops of the aubergines are brown.
    10. Top with toasted sesame seeds, green onions/scallions and nori strips. Serve immediately on white rice or alone as a side dish.  
    • Category: Mains
    • Method: Grilled
    • Cuisine: Japanese

    Nutrition

    • Serving Size: 1
    • Calories: 118
    • Sugar: 7.4g
    • Sodium: 25.6mg
    • Fat: 7.7g
    • Saturated Fat: 1g
    • Unsaturated Fat: 5.8g
    • Trans Fat: 0g
    • Carbohydrates: 11.8g
    • Fiber: 2.9g
    • Protein: 1.8g
    • Cholesterol: 0mg

    Keywords: miso glazed aubergine

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