Nasu Dengaku (Miso Glazed Aubergine)
Aubergine roasted until creamy and glazed with sweet, savoury miso, then grilled until it bubbles. Rich and deeply savoury.
- Time40 min
- LevelEasy
- Costabout £1.38 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Score the cut side of each aubergine in a diamond pattern, cutting 1 cm deep but not through the skin.
- 2
Brush the cut sides with the oil and place cut side up on a baking tray. Roast for 25 minutes until golden and completely soft in the middle.
25 min - 3
Meanwhile, whisk the miso, mirin, sugar and water in a small pan. Warm over a low heat for 2 minutes, stirring, until smooth and glossy.
2 min - 4
Heat the grill to high. Spread the miso glaze over the aubergine flesh.
- 5
Grill about 10 cm from the heat for 3 to 4 minutes until the glaze is dark and bubbling in places. Watch closely as sugar burns quickly.
4 min - 6
Scatter with the sesame seeds and spring onion and serve hot, with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.