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Nasu Dengaku

Nasu Dengaku

Japanese eggplant roasted and then broiled with a sweet and savory miso glaze. Yum! Yum! and more Yum!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Japanese
Servings 3 people


  • 4 Japanese eggplants smallish size
  • salt pinches of salt to draw moisture from the eggplant
  • 1 tbsp olive oil use extra if needed (to baste the cut side of the eggplants with)
  • 2 tbsp red miso paste
  • 1 tbsp mirin
  • 1 tbsp sake


  • Preheat your oven to 400F. Cut off each end of the Japanese eggplants and then cut in half lengthwise. Score the eggplant as seen in the picture.
    Japanese eggplant cut in half and scored
  • Sprinkle salt over the cut side of the eggplant (use a few pinches to draw moisture from the eggplant). After 10 minutes, pat dry with a paper towel. Baste the cut side with olive oil.
    Nasu dengaku
  • Roast the eggplant (cut side up) at 400F for around 15 minutes or until tender. I am using small eggplants here..if your eggplants are on the larger size you will need to adjust accordingly.
    Nasu Dengaku
  • Baste the cut side of the eggplants liberally with miso glaze.
    Nasu Dengaku
  • Turn on your hi broiler, and place under the broiler for approximately 2-3 minutes. Keep checking so that it doesn't burn! You are seeking a dark brown and caramelized color. Sprinkle with sesame seeds and enjoy!
    Nasu Dengaku


Serve this delicious Nasu Dengaku as a side dish to accompany your favorite meal!  Please note if your eggplants are on the larger side, you will need to adjust your cooking time accordingly.  
Keyword eggplant, miso, nasu dengaku