Japanese Eggplant with Miso Glaze (Nasu Dengaku)

This is an absolutely delicious recipe that uses miso paste to create a flavorful and creamy glaze for eggplant.  Serve with sushi rice.  Adapted from World Vegetarian Classics.


  • 3 eggplants, sliced in half length-wise
  • 9 oz (block) tofu, drained
  • 8 T miso paste
  • 2 egg yolks
  • 2 T sugar
  • 4 T mirin
  • green onions, chopped finely
  • toasted sesame seeds


  1. Preheat oven to 200C, and score eggplants in a diagonal grid pattern.
  2. Brush a foil-covered baking tray with oil, arrange eggplants skin-down, and brush eggplants with oil.
  3. Bake eggplant 30 minutes, until tender but still firm.  Add tofu and cook for another 5 minutes.
  4. Combine miso, egg yolks, sugar, mirin in a small saucepan, and cook over low heat, stirring constantly.  The glaze is done when it is thick and smooth – do not overheat or it will curdle.
  5. Preheat grill (broiler) to the highest setting.  Spread glaze on top of eggplants and tofu, and good 4-5 minutes until glaze is puffed and browned. Sprinkle with green onions and sesame seeds.

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