Miso aubergine

Soft, slippery, salty, spicy, umami - this miso aubergine has it all, and it only takes a few minutes to prepare!

First, you'll score and fry the aubergines to soften and begin to transform the flesh from spongy and firm to juicy and yielding.

You'll then brush the aubergines with a simple, spicy-sweet glaze made from oil, miso, honey and mirin.

Then it's under the grill until they sizzle, before transferring to plates and scattering with sesame seeds, spring onions and red chilli.

Every bite of this stunning miso aubergine dish (also known as nasu dengaku) is packed with flavour. Here's how to make it.

Instructions

Put the oil, miso, honey and mirin in a bowl.

Whisk to combine, then set aside. This will be your glaze.

Cut the aubergines in half.

Score the white flesh deeply in a criss cross pattern.

Place in an oiled pan skin side down and fry for about 3 minutes.

Flip.

Fry for a further 3-5 minutes until the flesh softens and browns.

Put the grill (broiler) on high. Place the slices on a baking tray, cut side up.

Brush the aubergines generously with the glaze. Depending on the size of your aubergines, you might not need it all.

Grill for 3-5 minutes until bubbling.

Transfer to plates.

Scatter with sesame seeds.

Add the spring onions and red chilli to taste.

Enjoy this gorgeous spicy, sweet, salty side dish.

It never lasts long in our house!

Pointers, tricks and troubleshooting tips for the perfect miso aubergine

Is miso aubergine easy to make?

With just a few simple ingredients, the easy-to-make miso glaze transforms plain aubergines into a sweet, salty, savoury, moreish delight.

You'll be amazed how simple this recipe is to master!

Will I need any special equipment to make miso aubergine?

To make miso aubergine, you'll only need equipment you'd find in the average kitchen: a small mixing bowl and spoon to make together the glaze, a chopping board and knife to prepare the aubergine and garnish, and a frying pan and baking sheet to cook your aubergines.

There's a full list of equipment in the recipe card below.

Where can I buy miso paste?

Miso paste is traditionally made from fermented soybeans and is widely used in Japanese cooking. It adds a savoury richness or "umami", which can be particularly helpful in bringing a depth of flavour to vegetarian and vegan cooking.

Most larger supermarkets will stock miso paste in the world foods section, or you could visit your local Asian supermarket. You can also pick it up online.

Miso paste comes in many different types, usually referred to as either white/light or red/dark. White miso is typically used to make miso soup. The particular colour depends on various factors such as the ingredient combinations, production method, and how long it has been fermented for.

Miso can vary in shade from a pale yellowy brown to a much darker reddish-brown. A general rule of thumb is the darker the miso, the stronger the flavour.

Miso paste can also be made from many other grains and beans like rice, barley, millet, rye and sometimes even chickpeas or corn.

In this recipe, I used brown rice miso (aka genmai miso), which is a dark miso, but you can use any type for this recipe; whatever you can get hold of.

If you like experimenting in the kitchen and are new to using miso, why not pick up a white miso and a dark miso so that you can do some taste tests and see which you prefer.

How can I tell if miso paste has gone off?

Miso paste will come in a sealed container or pouch and once opened, needs to be stored in the fridge. If your miso didn't come in a resealable container, you can transfer it into a clean, suitably sized airtight container before placing in the fridge. Always use a clean spoon when getting your miso out as not to contaminate it.

As miso has a high salt content, it lasts a long time. It is a persevered food so when stored correctly, it can maintain its quality and taste for up to a year.

Be mindful of the Use By Date as well as any specific instruction on the label. Always trust your senses if the miso smells odd or has mould growing on it - don't take any risks.

What is mirin?

Mirin is a sweet Japanese rice wine similar to sake but with a much much lower alcohol content - often so low its barely worth mentioning.

It is a lot sweeter than sake and is used in many different ways in Japanese cooking to add sweetness and flavour. It should be used sparingly as it can be overpowering.

If you are new to cooking with mirin, try a little bit on a teaspoon so that you have an idea of the level of sweetness and flavour it brings. You might want to add less than a recipe recommends if don't like things too sweet, although the balance of sweet, savoury and salty works perfectly.

Is this miso aubergine suitable for vegetarians?

This miso aubergine recipe is suitable for vegetarians as it contains no meat, fish or poultry. Be sure to check the labels on your ingredients to be sure they are vegetarian-friendly.

Is this miso aubergine suitable for vegans?

Although there is no meat, fish, poultry, dairy or eggs in this recipe, it does contain honey, so would not be suitable for a vegan diet.

The good news is that it's easy to make this recipe vegan. Simply switch out the honey for another plant-based sugar syrup like agave or even dissolve caster sugar into the mirin before you mix it with the miso.

Be sure to check the labels on your ingredients to be sure they are vegan-friendly.

Is this miso aubergine gluten-free?

The ingredient most likely to pose a risk to someone who needs to avoid gluten in their diet is the miso paste itself.

Miso paste is most commonly made with soybeans but can be made with various grains too, or in a factory that handles wheat, so make sure to check the label carefully to be sure your miso is gluten-free.

The other ingredients should be naturally gluten-free but do check the label very carefully to be certain.

Is miso aubergine keto-friendly?

A typical portion of miso aubergine contains up to 30g of carbohydrates so is not suitable for a ketonic diet.

Is miso aubergine healthy?

There are health benefits to eating miso as it is high in protein as well as various vitamins and minerals. However, this recipe has a high sugar content so should be considered as a sharing side, rather than something to eat in large quantities regularly.

You could reduce the honey if you wanted to reduce the sugar content slightly.

Is miso aubergine safe to eat while pregnant?

There is nothing in this recipe that should pose a risk to a pregnant people as long as all the ingredients are in good condition and the dish is prepared hygienically and safely.

The NHS has a fantastic resource on foods to avoid whilst pregnant. A Mummy Too does not offer medical advice if you have any concerns speak to your health professional.

What goes well with miso aubergine?

This miso aubergine is so delicious you could eat it on its own.

We usually serve it as a starter or side as part of a lovely Japanese meal. Why not serve it with some sushi rice, lightly steamed some broccoli and edamame? You could round it all off with some quick pickled cucumber to add crunch and acidity.

If you want to use your miso aubergine in a simpler meal, it's incredible chopped up and stirred through noodles. The miso glaze and moisture from the aubergines helps to create a little sauce for the noodles too, yum.

Can I make miso aubergine without mirin?

Mirin is probably the second most important ingredient after the miso in this dish, so it would be best to use mirin if you can. The mirin is a unique ingredient that brings sweetness and mild acidity as well as flavour.

If you can't get hold of mirin, you could leave it out, or try dissolving a tablespoon of caster sugar in two tablespoons of warm water, and add a teaspoon of sake if you have any.

I haven’t got honey can I use maple syrup?

If you don't have any honey I wouldn't recommend using maple syrup as it has quite a strong distinct flavour that might not work well with the miso.

You can use agave syrup as an alternative to honey. Or dissolve a tablespoon of caster sugar into the mirin.

Can I add extra miso to this recipe?

If you are using light miso you could add up to a tablespoon more to get a more intense flavour. Be careful though, if you put too much in it will overpower the other more delicate flavours in the glaze. It's best to add sparingly, tasting as you go.

How should I store miso aubergine? Can I keep any leftover glaze?

Any leftover miso aubergine needs to be kept in the fridge. Let the aubergines cool and transfer them into a container or well-covered bowl and pop in the refrigerator within 2 hours of making.

If you have leftover, unused glaze, this should be stored in an airtight container in the fridge and will keep for a couple of weeks. Pop a date on your container so you can remember when you made it.

The glaze is also delicious on tofu. Either keep the block whole or cut into 1cm slices and cover with the glaze, before grilling for 3-5 minutes as you would finish the aubergine.

How long does miso aubergine keep? Is it ok to leave it out on the counter?

Other than for serving and eating, miso aubergine needs to be kept in the fridge and not left out on the counter for any length of time.

Once the miso aubergine had cooled, it will keep in the fridge for up to 5 days. Make sure to store it in an airtight container or well-covered bowl.

Can I make miso aubergine ahead?

You can certainly make the miso glaze ahead, if you like. Once made, the glaze will keep in the fridge for about 2 weeks. Sometimes I make a double batch so I have extra for another day.

I recommend making the rest of the dish just before serving as it is most delicious served hot when the aubergine is melting and the glaze is gently bubbling.

Can I freeze miso aubergine?

Aubergine has a very high water content so will not freeze very well. This recipe keeps for up to 5 days in the fridge, so I suggest chilling any leftovers. You can then chop the aubergine and stir into your next tofu or noodle dish. Yum.

What is the best way to reheat miso aubergine?

Firstly, cold miso aubergine is nearly as yummy as hot miso aubergine so any leftovers will make a great cold lunch the next day.

If you do want to reheat your miso aubergine you can do so in the microwave on full for 2-4 minutes until the aubergine is steaming hot all the way through.

This dish can also be reheated in the oven. Form a tin foil parcel around your miso aubergine leftovers and pop them on a tray in the oven at 200C (180C fan) for about 15 minutes until the aubergines are piping hot.

Can I make miso aubergine in a different quantity?

Yes, it is really easy to make more or less of this miso aubergine recipe, and don't forget any leftover glaze can be kept in the fridge for use another day.

If you want to amend the quantities simply scroll down to the bottom of this page where you will find the recipe card. On the card is the number of servings, a slider will appear when you click or hover over the number. Adjust this to get the amounts you want and the ingredients will update automatically.

Can I make miso aubergine just using the grill (broiler)?

You can indeed make miso aubergine just using the grill, but proceed with caution as the heat coming directly above can mean the edges of the aubergine burn.

If you do decide to cook the aubergines fully under the grill, keep a close eye on them and turn them regularly so they don't burn and get a chance to soften up nicely before adding the glaze.

Can I cut the aubergine into slices or chunks instead of in half?

When cutting the aubergine its best just to cut them in half. It might seem like a good idea to cook them quicker in slices, however, the skins are playing an important role in this dish in collecting all the yummy moisture from the aubergines which helps create the amazing melted effect.

Why do I need to grill the aubergine at the end?

The grilling is a vital step that cooks the glaze and finishes off these moreish aubergines.

The direct heat from above that you get with the grill cannot be replicated unless you have a blow torch (not recommended!)

Can I use baby aubergines to make individual portions?

Yes, by all means, you can use whatever size aubergines you can find. Using baby aubergines is a perfect way to make mini portions.

Bear in mind that the size of your aubergines will affect how long they take to cook. Baby aubergines will be done quicker and, likewise, very large aubergines may take longer than the recipe indicates.

How can I make sure my miso aubergine is perfectly cooked?

You'll know your aubergines are ready when they are soft and collapsing and the glaze is gently bubbling on top.

You can be quite generous with the glaze. Make sure it drizzles into the cuts you made in the aubergines.

Be patient when initially frying the aubergines. This step is important to get the aubergines well on their way to melted deliciousness.

The glaze cooks very quickly and can have a tendency to burn if left under the grill for even just a minute too long. This means that if you don't cook the aubergines for long enough before putting the glaze on, then once the glaze is ready and bubbling, the flesh may still be hard and a bit unpleasant to eat rather than soft and slippery as it should be.

Why did my miso aubergine turn out burnt?

A little bit of charred flesh or skin is okay, even tasty, but you certainly don't want to blacken the whole dish.

You need to make sure the aubergines are cooked thoroughly and the delicate skin does have a habit of burning but that's ok. Aubergines can stand being well-cooked so this shouldn't be an issue.

When you are first frying the aubergines, make sure to oil the frying pan to stop them from sticking. And make sure the frying pan isn't too hot so the aubergines have a chance to cook through and the flesh soften, rather than searing the surface.

While the aubergine flesh is quite hardy, the glaze is more sensitive and can easily burn and turn bitter. Take care not to leave it under the grill too long as this will spoil the subtle flavours.

If you are whizzing around the kitchen getting the rest of the meal prepared make sure to set a timer so you remember to check the aubergines under the grill regularly.

Why did my miso aubergine turn out hard?

If your aubergines are still hard they have not been cooking long enough.

Be sure to give them plenty of time in the frying pan to get nice and soft before adding the glaze and putting them under the grill.

If you have really big aubergines they will take a bit longer than a few minutes each side to fry.

Is my miso aubergine supposed to taste sweet?

This is supposed to be quite a sweet dish. It certainly not a desert, but the sweetness is core to the flavour. If you like sweet chilli sauce, then that salty, spicy, sweet experience will be familiar to you.

I recommend giving this recipe a try exactly as it is the first time. If you find the glaze too sweet for your tastes then next time put in less honey, using just enough to make the glaze sticky.

When using mild/white miso paste, the flavours are more subtle so it doesn't always need as much honey. Mix the miso paste with the oil and mirin together first and taste at this point before deciding how much honey to add.

How can I change or add to the flavours in miso aubergine?

There is quite a lot of variation in flavour from different types of miso so you could try using a white miso paste, or a different red miso paste to deepen the flavours.

You could also toast your sesame seeds in a dry pan before sprinkling on top. This really brings out their nutty aroma and enhances the flavour beautifully.

If you don't like spice, you can skip the fresh chillies, or if you fancy a change, why not swap them for chilli flakes or a small drizzle of chilli oil instead.

What is the origin of miso aubergine?

Miso aubergine is Japanese dish, that is always a crowd pleaser. I don't claim that this recipe is 100% authentic, but it's important to acknowledge the origin of dishes and show how they came to feature in our family diet.

In our house, miso aubergine is a total crowd pleaser. We share the dish - half an aubergine each - and the delightfully sweet glaze combined with the aubergines amazing ability to absorb flavours is a winner every time.

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