Smoky-sweet with an irresistibly creamy texture, this Japanese eggplant dish is the ultimate vegetarian appetizer or side dish.

Nasu Dengaku Recipe: 3 Tips for Making Miso-Glazed Eggplant

*Nasu dengaku* is a Japanese dish consisting of grilled or roasted eggplant slathered in a salty-sweet [miso](https://www.masterclass.com/articles/types-of-miso-paste) glaze. In Japanese, the term “*nasu*” translates to eggplant, while “*dengaku*” refers to using a miso-based glaze. *Nasu dengaku* can be made using long, slender Asian eggplant cultivars, like Chinese eggplant or [Japanese eggplant](https://www.masterclass.com/articles/japanese-eggplant-recipe), or smaller varieties like Fairy Tale eggplants or Italian eggplant.

This straightforward vegan dish can be enjoyed as an appetizer or side dish alongside proteins like crispy [chicken katsu](https://www.masterclass.com/articles/how-to-make-crispy-japanese-chicken-katsu) (for a diversity of texture) or [miso salmon](https://www.masterclass.com/articles/miso-salmon-recipe) to reinforce the miso theme.
Consider these quick tips when making miso eggplant:

1. __Score the flesh__. Score the cut sides of the eggplant with a paring knife before cooking. A crosshatch pattern will allow the eggplant to cook quicker and absorb more of the flavor from the finishing glaze.
2. __Brush on the glaze after the bulk of the cooking__. To get the most out of miso’s nuance and flavor, apply the glaze as the last step before briefly broiling it to achieve a light caramelization. Spending too much time under heat will dull the miso’s flavor. 
3. __Cook on the stovetop, the grill, or the oven__. There are many ways to cook the eggplant, depending on what’s available to you or what you prefer. Eggplant halves can be seared in a cast-iron skillet, cooked on grill grates, or roasted in the oven and finished under the broiler for a crisp, caramelized surface.
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Smoky-sweet with an irresistibly creamy texture, this Japanese eggplant dish is the ultimate vegetarian appetizer or side dish.

Nasu dengaku is a Japanese dish consisting of grilled or roasted eggplant slathered in a salty-sweet <a href='https://www.masterclass.com/articles/types-of-miso-paste' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-miso-paste","linkCopy":"miso","category":null}'>miso</a> glaze. In Japanese, the term “nasu” translates to eggplant, while “dengaku” refers to using a miso-based glaze. Nasu dengaku can be made using long, slender Asian eggplant cultivars, like Chinese eggplant or <a href='https://www.masterclass.com/articles/japanese-eggplant-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/japanese-eggplant-recipe","linkCopy":"Japanese eggplant","category":null}'>Japanese eggplant</a>, or smaller varieties like Fairy Tale eggplants or Italian eggplant.This straightforward vegan dish can be enjoyed as an appetizer or side dish alongside proteins like crispy <a href='https://www.masterclass.com/articles/how-to-make-crispy-japanese-chicken-katsu' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-crispy-japanese-chicken-katsu","linkCopy":"chicken katsu","category":null}'>chicken katsu</a> (for a diversity of texture) or <a href='https://www.masterclass.com/articles/miso-salmon-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/miso-salmon-recipe","linkCopy":"miso salmon","category":null}'>miso salmon</a> to reinforce the miso theme.

What Is Nasu Dengaku?

Consider these quick tips when making miso eggplant:<ol class="mc-m-4"><li class="mc-my-4"> 1. Score the flesh. Score the cut sides of the eggplant with a paring knife before cooking. A crosshatch pattern will allow the eggplant to cook quicker and absorb more of the flavor from the finishing glaze. </li><li class="mc-my-4"> 2. Brush on the glaze after the bulk of the cooking. To get the most out of miso’s nuance and flavor, apply the glaze as the last step before briefly broiling it to achieve a light caramelization. Spending too much time under heat will dull the miso’s flavor. </li><li class="mc-my-4"> 3. Cook on the stovetop, the grill, or the oven. There are many ways to cook the eggplant, depending on what’s available to you or what you prefer. Eggplant halves can be seared in a cast-iron skillet, cooked on grill grates, or roasted in the oven and finished under the broiler for a crisp, caramelized surface. </li></ol>

3 Tips for Making Miso Eggplant

Miso Eggplant Recipe

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Smoky-sweet with an irresistibly creamy texture, this Japanese eggplant dish is the ultimate vegetarian appetizer or side dish.

Smoky-sweet with an irresistibly creamy texture, this Japanese eggplant dish is the ultimate vegetarian appetizer or side dish.


miso-eggplant-recipe

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