Miso-Glazed Eggplant (Unagi Nasu)
Nasu dengaku — Japanese miso-glazed eggplant — is one of those dishes that makes you forget you're eating vegetables. The eggplant becomes silky and almost custardy under the broiler, and the miso glaze caramelizes into a sticky, sweet-savory lacquer that's irresistible. The trick is to score the cut side of the eggplant deeply so the glaze seeps into every crevice, and to cook it long enough that the flesh is completely soft — undercooked eggplant is the enemy of joy.
Ingredients
- ☐ Globe eggplants — 2 large, halved lengthwise
- ☐ White miso paste — 3 tablespoons
- ☐ Maple syrup — 2 tablespoons
- ☐ Soy sauce or tamari — 1 tablespoon
- ☐ Mirin — 1 tablespoon (or 1 tbsp rice vinegar + 1 tsp sugar)
- ☐ Sake or water — 1 tablespoon
- ☐ Neutral oil — 1 tablespoon, for brushing
- ☐ Toasted sesame seeds — for garnish
- ☐ Scallions — sliced, for garnish
- ☐ Sushi rice — for serving, optional
- ☐ Cucumber — sliced, for serving
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat broiler to high and position a rack about 6 inches from the heat. Line a baking sheet with foil and brush lightly with oil.
Score the cut side of each eggplant half in a diamond pattern: make diagonal cuts about 1/2 inch apart, then repeat in the opposite direction. Cut deep into the flesh but not all the way through the skin. Brush the cut sides with neutral oil.
Place the eggplant halves cut-side up on the baking sheet. Broil for 8-10 minutes until the flesh is deeply golden and completely soft when pressed with a spatula. The eggplant should look almost custardy.
While the eggplant broils, make the glaze: whisk together the miso, maple syrup, soy sauce, mirin, and sake in a small bowl. It should be thick but spreadable — add a teaspoon of water if needed.
Remove the eggplant from the broiler. Carefully spoon a generous layer of glaze over each half, using the back of the spoon to spread it into the scored cuts. Return to the broiler for 2-3 minutes, watching closely — the glaze should bubble and caramelize but not burn.
Remove from the oven when the glaze is deeply caramelized and starting to char at the edges. Let rest for 2 minutes.
Transfer to plates and shower with sesame seeds and sliced scallions. Serve with steamed rice and sliced cucumber for a complete meal. Eat with a spoon — you'll want to scrape every bit of caramelized glaze off the skin.
Recipe notes
The glaze can be made up to a week ahead and stored in the fridge. It's also incredible on roasted squash or tofu.
You might also like
More mains to add to your rotation.
Creamy Coconut Lentil Curry
A one-pot weeknight wonder: red lentils simmered in coconut milk with ginger, garlic, and warm spices until impossibly creamy.
Sweet Potato & Black Bean Tacos
Roasted sweet potato cubes and smoky black beans tucked into warm corn tortillas with a bright lime-avocado crema.
15-Minute Spicy Peanut Noodles
A weeknight pantry rescue — chewy noodles tossed in a glossy, spicy, salty-sweet peanut sauce.