My baked and broiled Miso Glazed Eggplant strikes a delicious balance of silky texture and sweet, umami flavor. It’s creamy in the middle with crisp edges and a bubbly, caramelized sauce on top. This satisfying vegan/vegetarian recipe is ready in only 30 minutes.

A rectangular plate containing Miso Glazed Eggplant garnished with yuzu kosho paste on a green maple leaf on the side.

Eggplant can be tricky to cook. When it’s done right, it has a silky and sumptuous texture that can’t be beat. Give it a try with my wonderfully simple Miso Glazed Eggplant (茄子の味噌焼き) that’s so easy to make. It has a crispy exterior, a super-creamy interior, and a sweet-savory flavor that’s truly irresistible.

If you love this eggplant dish, try my Soy-Glazed Eggplant Donburi, Eggplant Agebitashi, and Mapo Eggplant recipes next!

A rectangular plate containing Miso Glazed Eggplant garnished with yuzu kosho paste on a green maple leaf on the side.

What is Miso Glazed Eggplant?

Miso-glazed eggplant is my adaption of the classic dish nasu no miso dengaku (茄子の味噌田楽), where eggplant is grilled and slathered with a sweet and savory miso glaze. It is commonly served alongside other vegan/vegetarian ingredients like grilled tofu, daikon, taro root, and konnyaku (konjac) in a dish called miso dengaku (味噌田楽) that the Japanese have enjoyed since the 1500s.

Why I Love This Recipe

  • Fuss-free oven method: I bake and broil the miso eggplant for a more hands-off approach compared to pan-frying or grilling. With the oven, it’s much easier to make a big batch, too.
  • A silky and creamy texture: I love how baking the eggplant sweetens the flavor and softens the middle. It’s so tender and luxurious!
  • The caramelized glaze adds incredible depth: Once baked, the eggplant goes under the broiler to intensify the sweet and salty flavors.
A rectangular plate containing Miso Glazed Eggplant garnished with yuzu kosho paste on a green maple leaf on the side.

Ingredients for Miso Glazed Eggplant

  • Japanese eggplants – or use slender Chinese/Italian eggplants
  • Toasted sesame oil
  • Miso  I use white miso
  • Sake
  • Mirin (sweet rice wine)
  • Sugar

Find the printable recipe with measurements below.

Jump to Recipe

Substitutions

  • Miso: Classic miso dengaku uses red or Hatcho miso, but I chose Organic White Miso from Hikari Miso (find it on Amazon) because it’s mild, flavorful, and sweet. You can use any type of miso, but you may need to add more mirin and sugar to counterbalance the increased saltiness.
  • Sake: Adds subtle sweetness and umami. In a pinch, you can substitute Chinese rice wine, dry sherry, or water.
  • Mirin: You can substitute 1 Tbsp sake (or water) + 1 tsp sugar for every 1 Tbsp mirin. The flavor isn’t the same, but it’s close.
A rectangular plate containing Miso Glazed Eggplant garnished with yuzu kosho paste on a green maple leaf on the side.

How to Make Miso Glazed Eggplant

Preparation

Step 1 – Make the sweet miso glaze. Combine the miso and sugar in a small bowl. Mix in the mirin. Add the sake to your preferred consistency.

Step 2 – Score and soak. Cut the eggplants in half lengthwise, then score the surface with a knife in a crisscross pattern. Briefly soak the eggplants in water and dry. 

Baking

Step 3 – Brush with sesame oil and bake. Brush the flesh with sesame oil and place cut side down on a baking sheet lined with parchment paper. Bake in a preheated 425ºF (220ºC) oven until the skin begins to shrivel and the flesh softens. Remove the pan and preheat the broiler.

Step 4 – Broil. Turn over the eggplant and brush the cut surface with sweet miso glaze. Place under the broiler until the glaze begins to bubble.

Assemble

Step 5 – Garnish and serve. Sprinkle with optional sesame seeds, sliced green onions, and julienned shiso leaves. Serve with optional yuzu kosho on the side.

Nami’s Recipe Tips

  • Score the eggplant in a crisscross pattern – Scoring helps the eggplant cook faster and absorb more flavor and improves the presentation. I make diagonal cuts with a sharp knife about ⅛ inch (3 mm) deep and apart in one direction first, then the other.
  • Soak the cut eggplant in water – Soaking removes the astringency from the eggplant for improved flavor. I usually soak them for just 10 minutes, then dry well with a kitchen towel or paper towel. 
  • Brush with enough glaze to coat the surface – Don’t overload your eggplant with sweet miso glaze or it will taste too salty. One batch of sauce makes enough for 3 large or 5 medium eggplants, so you may have some leftover.
  • Broil at an ideal distance – Keep the rack in the center of the oven, roughly 7 inches (18 cm) away from the heating element. I find that it takes 3–5 minutes to caramelize the glaze from this distance. The cooking time varies based on how far away you place the baking sheet from the heating element.

Variations and Customizations

  • Try it with tofu. Cut tofu into bite-sized pieces and cook it like Miso Glazed Eggplant.
  • Sprinkle with julienned shiso. I listed shiso as an optional ingredient, but I highly recommend using it if you can find it at your local Japanese grocery store. Eggplant, miso, and shiso are a golden trio!
  • Sprinkle with yuzu zest. If you have fresh yuzu on hand, try adding the bright and aromatic zest of this Japanese citrus to the glaze. In Japan, we also add kinome leaves, an herb from the Japanese prickly ash tree.
Tofu dengaku on a plate.

What to Serve with Miso Glazed Eggplant

You can enjoy this Miso Glazed Eggplant as a tasty appetizer, side dish, or main dish. Here are some of the dishes you can serve it with.

Storage Tips

To store: You can keep the nasu dengaku leftovers in an airtight container and store it in the refrigerator for 3 days. You can keep the miso glaze leftovers in the fridge for up to 7 days or in the freezer for up to 1 month.

Frequently Asked Questions

Can I use red miso or Hatcho miso?

Yes! Please see my Miso Dengaku recipe for how to make the miso sauce using red miso or dark, pungent Hatcho miso from the Nagoya region. These two types are most commonly used to make miso dengaku, although white miso paste and Saikyo miso are also popular. If you feel the flavor is too strong, particularly in the case of Hatcho miso, you can add dashi (Japanese soup stock) to dilute the flavor a bit.

A rectangular plate containing Miso Glazed Eggplant garnished with yuzu kosho paste on a green maple leaf on the side.

Miso-Glazed Eggplant

4.70 from 117 votes
Baked and broiled in the oven, this Miso-Glazed Eggplant is easily the dream dish of any eggplant lover! The eggplant pieces are nicely caramelized on the edges yet so creamy in the middle. It‘s a satisfying vegan dish that you can make in 30 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 (as a side dish)

Ingredients
  

For the Sweet Miso Glaze

  • 3 Tbsp miso (I recommend Organic White Miso by Hikari Miso)
  • 1 Tbsp sugar
  • 1 Tbsp mirin
  • ½ Tbsp sake (or more, if your miso is chunky; you can use water)

For the Eggplant

For the Garnish (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients. Set the rack in the center of the oven about 7 inches (18 cm) away from the heating element. Preheat the oven to 425ºF (220ºC). For convection, reduce the temperature by 25ºF (15ºC).
    Miso Glazed Eggplant Ingredients

To Make the Sweet Miso Glaze

  • Combine 3 Tbsp miso and 1 Tbsp sugar in a small bowl. Mix well to dissolve the sugar.
    Miso Glazed Eggplant 1
  • Add 1 Tbsp mirin and ½ Tbsp sake and stir. If needed, you can add a bit more sake until you reach your preferred consistency, as some miso is chunkier than others. Mix well and set aside.
    Miso Glazed Eggplant 2

To Prepare the Eggplants

  • Cut off the stem and calyx of 3 Japanese eggplants. Cut the eggplants in half lengthwise from stem to tip, creating boat-like halves. If your eggplants are long, you can cut them in half crosswise so they're shorter.
    Miso Glazed Eggplant 3-a
  • With the knife, score the cut surface of eggplant diagonally about ⅛ inch (3 mm) deep and apart. Work in one direction first and then the other, creating a crisscross pattern on the flesh. Tip: In addition to improving the presentation, this crisscross scoring helps the eggplants cook faster and absorb more flavor.
    Miso Glazed Eggplant 3
  • Soak them in water for 10 minutes to remove the astringency. Blot them with paper towels or a clean kitchen towel and place on a baking sheet lined with parchment paper.
    Miso Glazed Eggplant 4
  • Brush the cut surface with 1 Tbsp toasted sesame oil. Turn them over so they are cut side down on the baking sheet.
    Miso Glazed Eggplant 5

To Bake

  • Bake the eggplants at 425ºF (220ºC) for 15 minutes.
    Miso Glazed Eggplant 6
  • Meanwhile, cut 1 green onion/scallion into thin rounds. Roll up 5 shiso leaves (perilla/ooba) and cut them into julienned strips.
    Miso Glazed Eggplant 7
  • After 15 minutes, the eggplant flesh should be soft and the skin slightly shriveled. Remove the baking sheet from the oven. Now, preheat the broiler. Keep the rack in the same center position, roughly 7 inches (18 cm) away from the heating element.
    Miso Glazed Eggplant 8

To Broil

  • Carefully turn the eggplants cut side up and brush the flesh with a layer of sweet miso glaze. Coat the surface completely. You don't need to use all the glaze; one batch makes enough for 3 large or 5 medium eggplants. Tip: You can freeze any leftover glaze to use later or enjoy it as a dip for veggies.
    Miso Glazed Eggplant 9
  • Place the eggplants under the broiler until the glaze begins to bubble and caramelize, about 3–5 minutes. Remove from the broiler. Tip: The cooking time varies based on how far away you place the food from the heating element.
    Miso Glazed Eggplant 10

To Serve

  • Sprinkle the baked eggplants with 2 tsp toasted white sesame seeds, sliced green onions, and julienned shiso leaves. I serve a dab of yuzu kosho (optional) on a maple leaf for a spicy kick. Serve immediately.
    Miso Glazed Eggplant 11

To Store

  • You can keep the nasu dengaku leftovers in an airtight container and store it in the refrigerator for 3 days. You can keep the miso glaze leftovers in the fridge for up to 7 days or in the freezer for up to 1 month.

Nutrition

Calories: 105 kcal · Carbohydrates: 15 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Sodium: 321 mg · Potassium: 431 mg · Fiber: 6 g · Sugar: 9 g · Vitamin A: 87 IU · Vitamin C: 5 mg · Calcium: 36 mg · Iron: 1 mg
Author: Namiko Hirasawa Chen
Course: Side Dish
Cuisine: Japanese
Keyword: eggplant, miso
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Editor’s Note: This post was originally published on June 30, 2013. It was updated with new images and a revised recipe on September 27, 2021, and republished with more helpful content on March 5, 2025.

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4.70 from 117 votes (97 ratings without comment)
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Wow this was so good, the two of us gobbled this down!! No leftovers! I cut it up and served over a bed of rice. Sooooo good! I will definitely make this on the repeat! Thank you Nami-San for yet another wonderful recipe💕5 stars

Hello, Cathy. Thank you for trying Nami’s recipe.
We’re glad to hear you’ll make it again. Thank you for your thoughtful feedback!🥰

Just made this after receiving a beautifully-ripe eggplant; I honestly don’t know if it was a Japanese eggplant or not– it looks like yours in your photos but a bit bigger. I live alone so it was all mine, and I’ve never actually cooked eggplant before; this was so easy, though, and it was absolutely delicious! So tender and beautifully flavored; now I need to make this again with fresh eggplants from my favorite local Asian market (I live in Tucson AZ and we have a large Japanese, Chinese and Korean community here, I do a lot of my shopping at their neighborhood markets– best produce ever! and great people) so I can cook this again and compare flavors. Thank you so much for the recipe!5 stars

Hello, Suzanne. Aww. 🥰 We’re delighted to hear you enjoyed this dish!
We hope you find eggplants in the Asian market and compare the flavors. We are confident that both will taste excellent with this Miso glaze.
Thank you for trying Nami’s recipe and sharing your experience with us!🙂

Another yummy dish, Nami. So delightfully sweet and fresh. Love it!

Hello Yvonne! We are glad to hear you enjoyed the flavor of this dish!
Thank you for trying Nami’s recipe and for your kind feedback!

I’d like to try this recipe, but I don’t have a broiler. Can I use my butane kitchen torch instead?

I’ve made Dengaku Nasu many times before. But this recipe is the one that gave me Restaurant level deliciousness!
I used the kitchen torch to caramelize the miso. It worked very well.since I don’t have a broiler. Photos to come.

Last edited 9 days ago by Barbara M

Hello Barbara! Thank you for trying Nami’s recipe!
We are glad to hear it worked well! Thank you for sharing your experience!🤗

Love eggplant but wondering if I can do this in air fryer instead?

Hi, Theresa! Thank you for trying Nami’s recipe.
Yes. You may prepare this dish in an air fryer at the same temperature stated in the recipe. Please feel free to alter the cooking time as needed.
Happy cooking!

My husband doesn’t care for eggplant and I usually cook things we both like, but this recipe is so good, I make it just for myself and enjoy every bite!

Hello, Candace.😁 Thank you for trying Nami’s recipe and for your kind feedback!
We’re happy to hear you enjoyed it! Happy cooking!

Really loved this recipe as I love miso and eggplant. It was easy to prepare
and my husband loved it too.5 stars

Hi, Amy! We are delighted to hear that you and your husband enjoyed this dish! Thank you for trying Nami’s recipe. 🥰
You might also like this dish. https://www.justonecookbook.com/stir-fry-miso-eggplant/
If you haven’t tried it already, we hope you will! Happy cooking!

Hello! I’d really love to try this recipe soon. It looks amazing and I’ve seen some people make similar dishes on Instagram. Thank you so much for sharing these recipes!

Last edited 6 months ago by Jin

Hi Jin! We hope you enjoy this dish as much as we do!
Thank you for reading Nami’s post and trying her recipe. Happy Cooking!

I tried this eggplant recipe on my partner, who doesn’t usually like eggplant. I soaked the eggplant in water as instructed after scoring the flesh. It was delicious! And my partner liked it too! Thank you for this wonderful summer dish.

Hi Kathy! We are so happy to hear you and your partner enjoyed this dish.
Thank you for trying Nami’s recipe and for your kind feedback! Happy Cooking! 🤗

There is a condiment on a maple leaf in the picture of the finished dish. Is this grated ginger? I love this recipe!5 stars

Hi Bill! Thank you for asking!
It’s Yuzu kosho.🤗 https://www.justonecookbook.com/yuzu-kosho/

We truly enjoy this eggplant recipe. I live in South Central Texas so shiso leaves are extremely difficult to find. However, I purchased a shiso paste made by S&B off of Amazon and it definitely improves the overall flavor. You don’t want to use too much since the paste is concentrated. I used about 1.5 teaspoons.5 stars

Hi Bruce, Thank you so much for trying Nami’s recipe and sharing your cooking experience!
We are so happy to hear the shiso paste worked well for you.
Thank you so much for your kind feedback!

I made this yesterday for company. I didn’t know where to get shiso leaves, so I did withouth them. Also didn’t have access to Japanese eggplant, used regular. I had to keep them in the oven longer, but it was a big hit, will make again5 stars

Hi Jack! Thank you for trying Nami’s recipe!
We are so happy to hear you enjoyed the dish and you will make it again!😊
Happy Cooking!

My parchment paper says not to use in a broiler. Is foil ok instead? Thank you for posting this recipe!

Hi, Jeremy! Thank you very much for trying Nami’s recipe!
If you’re using aluminum foil, we recommend greasing it with oil prior to keep the eggplant from sticking.
We hope this helped!

Delicious! So glad there were instructions to score the eggplant first. I will say that it’s a little time consuming but completely worth it! It really helped evenly cook the eggplant.5 stars

Hi Misa! We are glad to hear Nami’s instructions helped!
Thank you so much for trying her recipe and for your feedback.

I have liked your eggplant recipes enough that two days ago I ordered eggplant seeds for my garden.

Hello, Jack! Wow! That is fantastic! We wish you a plentiful harvest of eggplants!
Thank you so much for trying Nami’s recipes. We wish you all the best.