Miso eggplants / nasu dengaku

miso eggplant platter grey background

After years of wanting we had an ice cream maker when the weather condition fumes for 2-3 weeks a year, I lastly purchased one and in spite of stressing that it may have been a little bit of a trend purchase, I have actually been churning some finger-licking mix in it most days. I am caring playing an ice cream wizard and ‘tasting’ the results in equivalent step. I’m presently making a peach sorbet to keep us going and as quickly as I hear a ping, ‘your sorbet is prepared for you, Madam’, I will be dealing with improving my ice cream dish for the blog site.

Cookingwise, I am doing the bare minimum I can escape– for apparent factors– so today’s dish is as basic as they come yet still actually pleasing. It utilizes extremely seasonal aubergines (or eggplants), which can be prepared practically completely on a BARBEQUE if you have one going or on a cast iron griddle pan, on the range top. When prepared through, they get basted in the Japanese-inspired miso marinade, which is a heady mixture of miso, mirin, sake and sugar and I like to include a slash of vinegar for some relief. It tastes rather strong directly from the container once brushed onto prepared aubergine and caramelised under a grill, it changes boring eggplant into a genuine pleasure. It can be taken pleasure in by itself, as part of a diverse lunch spread or with a bowl of plain rice (or sesame-oil flavoured noodles) for a fast (yet flavourful) supper.

PS: If you make my miso eggplants/ nasu dengaku, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I enjoy seeing your handles my dishes!

miso eggplant cutting and marinade

miso eggplant charred

miso eggplant glazed

miso eggplant lunch

miso eggplant side on

miso eggplant close up

  • serves: 4
  • preparation: 20 minutes
  • cooking: 30 minutes

Active Ingredients

  • 4 medium round aubergines *
  • neutral tasting (I utilized peanut) oil, for brushing (optional)
  • fresh coriander, to garnish
  • spring onion, to garnish
  • sesame seeds, to garnish


  • 90 g/ 1/3 cup white miso or red miso paste * (I like a mix of both)
  • 15-30 ml/ 1-2 tablespoon maple syrup or sugar, adapt to taste
  • 30 ml/ 2 tablespoon mirin or more sugar and water
  • 30 ml/ 2 tablespoon cooking sake (or water)
  • 15 ml/ 1 tablespoon rice vinegar (optional, not standard)


  1. Cut your aubergines into 8s (or quarters if actually little), lengthwise. Make certain the wedges are as even as possible so that they need the very same quantity of cooking. If you would rather make this dish with no oil, usage approach 1-2 from this dish.
  2. Warm up a griddle pan (you can likewise prepare them on a low BARBEQUE) and when hot, brush exposed aubergine flesh with oil and lay the pieces on the grill/ BARBEQUE grate flesh side down. Reduce the flame to low-medium and leave undisturbed for about 8 minutes so that they have an opportunity to prepare through completely in addition to establish stunning char lines. On the other hand, make the marinade.
  3. When done, brush the opposite with oil and turn the pieces to the opposite. Permit to prepare on the other side for another 8 minutes– till charred and prepared all the method through– examine the thickest location by the skin.
  4. Brush cut surface areas of the aubergine wedges with miso marinade and put them under a grill/ broiler for a couple of minutes (about 5) to enable them to caramelise perfectly. Continue eye on them as this marinade consists of a great deal of sugar so tends to burn quickly.
  5. Function as part of a lunch spread or on top of plain rice for a really gratifying basic meal.

  1. Whisk miso, maple syrup (or sugar), mirin, sake and rice vinegar till you get a homogenous mix. If utilizing sugar liquify it in the other liquid active ingredients over a little heat. This marinade has a really assertive salted taste however do not evaluate it too early– once it’s brushed on prepared aubergine and caramelised, it provides simply the correct amount of flavour.


* MISO– for a gluten-free variation of this meal, ensure to look for a gluten-free miso paste that is based upon rice, adzuki beans or chickpeas instead of on wheat.

There are a range of methods to prepare the aubergines for this meal. You might cut them in half, score them with a knife and prepare them in a frying pan (face down) or on a BARBEQUE, glaze and barbecue/ broil at the end, if that’s what you choose.

If you desire more details on a few of the active ingredients that we utilize in our dishes, have a look at our glossary.

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