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Eggplant lacquered in miso

15 Feb 2021
by Charlotte Hamilton

Nasu dengaku, is the traditional name of this famous Japanese dish. Eggplants are lacquered with miso and put in the oven, so that the eggplant become wonderfully soft and the miso caramelizes nicely. In Japan this is often served as a side dish. For example, you can serve rice or couscous next to it.

White miso has been chosen for this dish. This one is soft and sweet and made even sweeter with a little extra sugar. This will put a layer of miso caramel on the eggplants. The sweet, salty and earthy flavors of miso and eggplants really come into their own in this dish. Moreover, quick and easy to make.


  4 persons
40 minutes



  1. Preheat the oven to 210 degrees Celsius.
  2. Make diagonal cuts in the eggplants with a sharp knife. Don't cut too deep. Place them on a sheet of baking paper on a baking tray and sprinkle a little salt on top. Leave the eggplants for a while.
  3. Dilute the white miso with the mirin and a dash of oil. Also add the sugar. Stir well and divide this over the eggplants. Cover the eggplants with aluminum foil and place the baking tray in the oven.
  4. After 20 minutes, remove the foil from the eggplants and bake for another 15 minutes until soft.
  5. Cut the spring onion into very fine rings. Then drizzle the sesame seeds and spring onion over the eggplants.

Enjoy your meal!

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