Miso-Glazed Aubergine, or 'Nasu Dengaku', is a Japanese dish which combines aubergine with a sweet miso glaze for the most delicious umami flavours. Here is my very simple recipe for the perfect miso-glazed aubergine.
This recipe is one of my recurrent go-to mid-week meals, ready in just over half an hour and using only 4 ingredients! When roasted, aubergine has a really meaty texture which makes it the perfect centre for your main meal.
These miso aubergines are perfect with any sides. In these pictures I served mine with turmeric cauliflower rice, fresh coriander, sesame seeds, and pomegranate seeds for a variety of complementary flavours and textures - and the colours were amazing!
Miso-Glazed Aubergine
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Servings: 1
Ingredients
1 Aubergine
2 tbsp miso paste
1 tbsp light soy sauce
1 tsp agave syrup (or alternative liquid sweetener)
To serve:
Pomegranate seeds
Sesame seeds
Fresh coriander
Instructions
Preheat the oven to 180°C (or 160°C for fan ovens).
Slice the aubergine in half and fry in a pan over a medium heat to soften slightly (approximately 3 minutes per side).
Once the aubergines have softened, score a criss-cross pattern into the flesh side with a knife.
Mix the remaining ingredients in a small jug to make the miso glaze, you can thin this with a little water if needed.
Spread the glaze over the scored side of each aubergine half, allowing the glaze to seep into the cuts.
Roast in the over for 25-30 minutes until the surface has chared slightly.
Serve immediately with your choice of sides.
Notes
This meal is best served immediately.
I usually make this as a quick lunch for myself, however the recipe can be easily doubled to serve 2 people.
Thanks for reading, I hope you enjoy my miso-glazed aubergine. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox
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