Equipment
Ingredients
Aubergine Base
- 400 g aubergine, halved lengthwise
- 30 ml neutral cooking oil
Miso Glaze
- 50 g white miso paste
- 30 ml mirin
- 15 g granulated sugar
- 15 ml sake
Garnish
- 5 g white sesame seeds, toasted
- 10 g spring onion, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 315 kcal
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 17 g
- Fiber
- 8 g
- Sugar
- 23 g
- Sodium
- 991 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 553 mg
- Calcium
- 66 mg
- Iron
- 1.6 mg
- Magnesium
- 51 mg
- Phosphorus
- 105 mg
- Zinc
- 1.6 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 40 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.6 mg
- Folate
- 51 mcg
- Water
- 202 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200C (400F). Line a baking sheet with parchment paper.
Using a chef knife, deeply score the flesh of the aubergine halves in a diagonal criss-cross pattern, being careful not to pierce the outer skin.
Brush the exposed flesh of the aubergine generously with the neutral cooking oil. Place on the baking sheet, flesh side up, and roast in the oven for 15 minutes.
While the aubergine roasts, combine the white miso paste, mirin, sugar, and sake in a small saucepan over medium-low heat. Simmer gently for 2 to 3 minutes, stirring constantly, until the sugar dissolves and the glaze thickens slightly.
Remove the aubergine from the oven and switch the oven setting to broil (grill). Spoon and spread the miso glaze evenly over the scored flesh.
Return the glazed aubergine to the oven and broil for 3 to 5 minutes, watching closely to prevent burning.
Remove from the oven, garnish with toasted white sesame seeds and optional sliced spring onion, and serve warm.
Chef's Notes
- Scoring the aubergine is crucial. It acts like a sponge, drawing the oil down into the flesh to create the luxurious, custardy texture that contrasts beautifully with the sticky glaze.
- White miso (shiro miso) is highly recommended over red miso (aka miso) for this dish. White miso has a shorter fermentation period, resulting in a sweeter, less salty profile that caramelizes perfectly.
- If your aubergines are particularly large, you may need to extend the initial roasting time by 5 to 10 minutes to ensure they are fully tender before applying the glaze.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Reheating: Reheat gently in the oven at 180C or microwave until warm.
Troubleshooting
Aubergine flesh is tough or spongy instead of creamy
Cause: The aubergine was not roasted long enough before the glaze was applied
Fix: Cover loosely with aluminum foil to protect the glaze and return to a 180C (350F) oven for 10-15 minutes
Prevention: Test the thickest part of the aubergine for tenderness before adding the miso glaze
Miso glaze burnt black and tastes bitter
Cause: Left under the broiler for too long or positioned too close to the heat source
Fix: Scrape off the burnt top layer if possible, but largely unfixable if deeply burnt
Prevention: Watch continuously during the broiling phase and position the rack in the upper-middle of the oven
Cultural Context
Known in Japan as Nasu Dengaku, this classic dish dates back centuries. The word Dengaku refers to a traditional agricultural performance involving stilt walkers, and foods skewered and grilled over charcoal were thought to resemble these performers. Today, it stands as a testament to the Japanese culinary philosophy of drawing complex, layered umami flavors from simple, humble vegetables.
