These delicious vegetarian Miso-glazed Aubergines can be made in 30 minutes. They make a delicious healthy lunch option served alongside a glass noodle salad.
I just love these healthy and delicious baked aubergines (eggplants) with a Japanese twist. They are a popular Japanese side dish known as Nasu Dengaku.
You can have these healthy vegan miso aubergines as a side dish. On the other hand, you can also have them as a main dish when you add some salad and noodles. Actually, glass noodles go perfecting with this.
And, if you want any other aubergine recipe inspiration then maybe you’ll like my healthy vegetarian aubergine salad or my vegetarian aubergine salad.
Or, if you want to try other Japanese inspired recipes, you might like this Simple Asian Cucumber Salad (Sunomono), Ramen Noodle Soup, or BBQ Pulled Jackfruit Donburi Bowl.
Here’s what you’d need
- aubergines (eggplants) – you can use small aubergines or Japanese eggplant
- sesame oil, soy sauce, and white miso
- finely grated ginger
- white wine vinegar
- black pepper, sesame seeds, and thinly sliced scallions (alternatively, use spring onions).
Begin by cutting the eggplants in 2, down the long side. Then, score the flesh with a knife.
Brush the eggplants with vegetable oil. Arrange them on a tray lined with baking paper, cut-side up.
Then, roast them in the oven at 240ºC for 20 minutes, flipping them mid-time. Note, the cooking time might vary a bit, depending on the size of the eggplants so do keep an eye on them.
While the eggplants are roasting, whisk the miso and the warm water.
Add the ginger, sesame oil, soy sauce, white wine vinegar, black pepper, 1/2 of the sesame seeds, and 1/2 of the scallions. Mix well to incorporate all ingredients.
Once you roast the eggplants, take them out of the oven and smear them with the miso sauce. Put them back in the oven and broil them for 4-5 minutes.
Let the aubergine halves cool off for a few minutes then place them on top of the salad leaves and glass noodles.
Note: I used spinach for this recipe. Also, if you choose to use glass noodles, they just need to be boiled for a couple of minutes. So overall, they are very quick to prepare.
Top with the rest of the sesame seeds and scallions. Enjoy!
If you have any questions about this miso glazed eggplant, feel free to ask them in the comments. I’d also really appreciate a recipe rating and any feedback, and feel free to tag me in your recreations on Instagram @Alphafoodie.
Miso-glazed Aubergines (Nasu Dengaku)
- 2 aubergines large or 6 small ones
- 1 tablespoon oil for brushing the aubergines
For the glaze:
- 1 tablespoon sesame oil
- 2 tablespoon white miso
- 1 tablespoon warm water
- 3 teaspoon ginger finely grated
- 1 teaspoon soy sauce
- 1 teaspoon white wine vinegar
- 1/4 teaspoon black pepper
- 3 teaspoon sesame seeds
- 3 tablespoon scallions thinly sliced
- Slice the aubergines in 2 and brush each half with oil. Arrange them on a tray covered with baking paper. Then, roast them in the oven at 240ºC for 20 minutes, flipping them mid-time.
- In the meantime, whisk the miso and the warm water. Add the ginger, sesame oil, soy sauce, white wine vinegar, black pepper, 1/2 of the sesame seeds, and 1/2 of the scallions. Mix well to incorporate all ingredients.
- Once the aubergines are roasted, take them out of the oven and smear them with the miso mix. Put them back in the oven and broil them for 4-5 minutes.
- Let the aubergine halves cool off for a few minutes then top with the rest of the sesame seeds and scallions. Enjoy!
- Serving suggestion: place the roasted aubergines on top of the salad leaves and glass noodles.*
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