Gorgeous eggplants roasted with sweet and savoury miso and honey glaze. Don’t these Japanese-style Miso Eggplant look tempting?
Focus Mummy!
FOCUS! That’s one word I’m constantly throwing at my 4-year-old, Kai. I have to repeat myself a gazillion times before he finally does what I ask! I’ve learned a new skill through parenthood: patience, which I previously lacked. Still frustrating as heck though!
Don’t worry Kai, your mummy isn’t doing well with the FOCUS thing either, because she almost set her eggplants on fire!
I had a scheduled appointment that day but had 10 things to do before I could leave the house, like blogging this eggplant recipe. Somehow, I ended up in my bedroom, just casually searching for who knows what, when my brain functioned.
‘OMG, the eggplants!’ I dashed over and pulled them from the hot grill. They were way more charred than I planned, and I instantly thought about remaking them, but then I kinda liked how they looked. So here they are, my rustic over charred eggplants! Sometimes imperfections can be charming, right?
If you’re looking for a tasty snack, appetiser, or side dish, then look no more! These sweet and savoury Japanese-style Honey Miso eggplants ‘Nasu Dengaku’ will knock your socks off! Healthy and nutritious eggplants with wonderful sweet and savoury flavours. Throw them over some rice or noodles and you’ll have a complete meal!
Here’s another simple dish that looks great on the table! The eggplant is slathered in a simple glaze mixture made from white miso, honey, sake and mirin. They’re roasted, then grilled until beautifully caramelised and a little charred, or in this case, very charred! 😂
Honey Miso Eggplant
What is miso eggplant?
Miso eggplant is a traditional Japanese dish called ‘Nasu Dengaku’. The eggplants are slathered in a mixture of miso paste, sugar, and other seasonings. The eggplants are then grilled or baked until tender and caramelised, resulting in a rich and savoury flavour.
What does honey miso eggplant taste like?
Honey miso eggplant has a unique and delicious flavour. The sweetness of the honey complements the rich savoury taste of miso, creating a perfect balance. The eggplant itself becomes tender and absorbs the flavours, resulting in a savoury, slightly sweet, and mildly tangy taste.
What type of miso is best?
There are several types of miso pastes, each with its own unique flavour. The most common types are white, yellow, and red miso. White miso is mild and slightly sweet, perfect for lighter dishes and dressings. Yellow miso has a stronger and saltier taste, making it suitable for heartier soups and marinades. Red miso is the strongest and most intense in flavour, often used in rich stews and bold sauces.
I prefer using white miso paste for my eggplants, but any of the above options would work.
What goes well with Miso eggplant?
Miso eggplant makes a delicious appetiser all by itself. For a complete meal, you could serve the eggplants with steamed rice, noodles, or as a side dish with grilled meats. You could also add the eggplants to a salad.
More delicious Japanese-inspired recipes:
Ingredients for Miso Eggplant with Honey
Eggplants (aubergines) – If you find Japanese eggplants, consider yourself lucky as they’re sweeter, tender with fewer seeds, which means they’re also less bitter. Japanese eggplants are smaller and thinner compared to our typical eggplant. Sadly for us, they’re hard to find here, so I used the only ones we have available, the large purple-black common eggplant.
White miso (or Shiro miso) is a traditional Japanese condiment created by fermenting soybeans with rice and koji mould. It’s slightly sweet and savoury with a creamy texture. White miso is lighter and has a milder taste compared to red or dark miso, but you can use any variety you prefer. You can find miso paste at most supermarkets or Asian grocery stores.
Mirin is a sweet Japanese rice wine commonly used in cooking. It has a low alcohol content and has a distinctly sweet taste. You can find mirin at most supermarkets or Asian grocery stores.
Cooking sake is a type of Japanese rice wine specifically made for cooking and has a lower alcohol content compared to regular sake. You can find cooking sake at most supermarkets or Asian grocery stores.
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
How to make Miso Eggplant with Honey
Step-by-step guide with photos
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens.
Cut the eggplants in half lengthwise and score the flesh with deep cuts close to the skin, being careful not to cut through the skin. To make serving the eggplants easier, cut them diagonally to create a diamond shape. Prepare a large baking tray by lining it with baking or parchment paper. Arrange the eggplants with their flesh side up on the tray and brush them with oil. Bake for 15 minutes.
In the meantime, mix all the ingredients for the honey and miso glaze in a bowl until it’s mostly lump free.
Brush HALF of the honey and miso glaze mixture over the flesh of the eggplants, then bake for 15 minutes. Baste the eggplants again with the remaining glaze mixture and continue roasting them for another 15 minutes. Grill or broil the eggplants under high heat until they’re caramelised and have some char.
Optional – Top the eggplants with thinly sliced spring onions and roasted sesame seeds. Serve immediately as the eggplants will become watery if kept too long.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Miso Eggplant with Honey
Video
Ingredients
- 2 eggplants (approx, 500gm / 1.1lb each) (NOTE 1)
- 1 tbsp vegetable oil
HONEY AND MISO GLAZE MIXTURE
- ¼ cup (70gm / 2.5oz) white miso paste or Shiro miso (NOTE 2)
- 2 tbsp honey (or swap for sugar)
- 1 tbsp mirin (NOTE 3)
- 2 tsp cooking sake (NOTE 4)
OPTIONAL GARNISH
- thinly sliced spring onions or scallions
- roasted sesame seeds
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Cut the eggplants in half lengthwise and score the flesh with deep cuts close to the skin, being careful not to cut through the skin. To make serving the eggplants easier, cut them diagonally to create a diamond shape. Prepare a large baking tray by lining it with baking or parchment paper. Arrange the eggplants with their flesh side up on the tray and brush them with oil. Bake for 15 minutes.
- In the meantime, mix all the ingredients for the honey and miso glaze in a bowl until it's mostly lump free.
- Brush HALF of the honey and miso glaze mixture over the flesh of the eggplants, then bake for 15 minutes. Baste the eggplants again with the remaining glaze mixture and continue roasting them for another 15 minutes. Grill or broil the eggplants under high heat until they're caramelised and have some char.
- Optional – Top the eggplants with thinly sliced spring onions and roasted sesame seeds. Serve immediately as the eggplants will become watery if kept too long.
