Miso Aubergine
Miso aubergine, known in Japan as nasu dengaku, is a beautiful example of how simple ingredients can create extraordinary flavour. Originating in Japan’s Buddhist temples and later embraced in home kitchens, the dish features tender roasted aubergine glazed with a sweet–savoury miso sauce. The secret to its depth lies in miso, a traditional Japanese ingredient made by fermenting soybeans with salt and a culture called koji (Aspergillus oryzae). The fermentation process unlocks umami (the fifth taste) and creates the rich, complex flavour miso is loved for. Over centuries, regional varieties have developed across Japan, from the mellow shiro miso of Kyoto to the darker, saltier aka miso of the north. This dish brings together Japanese tradition, balanced plant-based eating, and modern nutritional understanding, showing that comforting food can also be deeply nourishing.
Nutrition Information (per serve)
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- x 2 aubergines, halved lengthways
- 30g miso paste (white or brown)
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp grated ginger
Method
- Preheat the oven to 200 °C (400 °F).
- Score the aubergine flesh in a criss-cross pattern and brush with sesame oil. Place cut-side up on a lined baking tray.
- Roast for 25 minutes, until golden and tender.
- Make the glaze: Whisk together miso paste, maple syrup, rice vinegar and ginger until smooth.
- Brush the glaze generously over the roasted aubergine and grill for 5–7 minutes, until caramelised and glossy.
- Garnish with toasted seeds, spring onions and coriander before serving.