{"id":19043,"date":"2026-10-23T16:26:17","date_gmt":"2026-10-23T14:26:17","guid":{"rendered":"https:\/\/www.minutepapillote.com\/miso-eggplant-recipe-nasu-dengaku\/"},"modified":"2026-10-23T16:49:42","modified_gmt":"2026-10-23T14:49:42","slug":"miso-eggplant","status":"publish","type":"post","link":"https:\/\/www.minutepapillote.com\/en\/miso-eggplant\/","title":{"rendered":"Miso Eggplant Recipe (Nasu Dengaku)"},"content":{"rendered":"\t\t
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Break through the sticky, caramelized glaze of this miso glazed eggplant<\/strong> and the flesh underneath is soft, silky, and almost creamy. Sweet, salty, and deeply savory, it’s hard to stop at one half.<\/p>

This Japanese miso eggplant also happens to need very little oil and very little prep<\/strong>. A light brushing of oil is all it takes to roast the eggplant until it’s tender through and through. Then you spread on a miso and mirin glaze and slide the dish under the broiler just long enough to brown the top.<\/p>

I’ve picked up flavors all over the world, and yet my first taste of this dish came in Versailles, France. It was on a restaurant menu as an entr\u00e9e<\/em>, which in French means a starter, not the main course. I was curious, ordered it, and loved it. Back in Singapore, I wanted to make it myself, so I did some reading, tested a few versions, and landed on a simple one I’m really happy with. Today I make it in Texas, where every ingredient is easy to track down.<\/p>

The eggplants spend about 45 minutes in the oven<\/strong>, and that time is entirely yours. Put the rest of the meal together, tackle something else, or even sit down and rest for a bit. A couple of minutes under the broiler at the end is all that’s left. With white rice or a green salad, it makes an easy weeknight dinner.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Published October 23, 2026<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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