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Japanese eggplant miso recipe
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3 from 1 vote

Japanese Miso Eggplant (Nasu Dengaku) recipe

It takes around fifteen minutes to prepare this easy recipe. Having a delicious taste and extraordinary appearance, this recipe can be used when time is short or something light and mouth-watering is required. It serves two to three people and can be presented to guests to make a statement of original Japanese delight.
Course Main Course
Cuisine Japanese
Keyword Vegetable
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Author Joost Nusselder
Cost $8


  • 6 regular sized Japanese eggplants weighing around 700 grams
  • 1 small onion sliced
  • ½ cup miso paste Soybean paste
  • 4 tsp ginger minced
  • 1 tbsp mirin
  • 2 tsp sesame oil
  • 1 tbsp sugar
  • 2 tbsp olive or vegetable oil
  • 1 tbsp sake
  • salt and pepper to taste


  • Preheat the oven at 230°Celsius (450°Fahrenheit) which will take about 20 minutes.
  • Vertically slice the eggplants and place them on a tray with butter parchment paper in between. Make a few knife carvings on the inside to add a cubicle design pattern (like in Diana's video).
  • Brush olive or vegetable oil on the sliced side and add salt and pepper according to taste.
  • Bake it for about twenty minutes or until the center gets soft and creamy and the outer peel turns dark.
  • In the meantime, make a mixture of Miso paste, ginger, sesame oil, mirin, sugar, and sake.
  • Spread this miso mixture on the eggplants in a way that the sliced flesh part is filled with the paste.
  • Broil it on the grill of the oven for another five minutes.
  • Garnish it with sesame seeds, salt and, pepper and serve right away.
  • That's it! Easy!


Flip the eggplants in between for thorough baking, this dish is best when served hot.