Nasu Dengaku

    15 mins

    Japanese brinjal (eggplants) are given a sweet miso glaze and broiled. Not an authentic recipe but it's easy to find the ingredients at many grocery stores. These tender brinjal (eggplants) are delicious as an appetizer or a vegetarian main course. If you cannot find agave nectar, honey may be substituted.

    2 people made this

    Serves: 4 

    • 4 Japanese brinjal (eggplants), cut in half lengthwise and stems removed
    • 1 tablespoon apple juice
    • 1 tablespoon cranberry juice
    • 2 tablespoons rice vinegar
    • 1/4 cup white miso paste
    • 3 tablespoons agave nectar
    • 1 teaspoon sesame oil
    • 2 teaspoons sesame seeds
    • 1 green onion, sliced

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat the oven's broiler and set the oven rack about 15cm from the heat source.
    2. Warm the apple juice, cranberry juice, and vinegar in a small saucepan over medium heat. Stir in miso paste and agave nectar until smooth. Reduce heat to low to keep warm, stirring occasionally. Brush the cut side of the brinjal (eggplants) with sesame oil. Place the eggplants cut side down in a shallow baking tray.
    3. Broil in the preheated oven for 3 minutes, checking occasionally to ensure they do not burn. Turn brinjal (eggplants) over and broil until they become golden brown and tender, about 3 minutes. Spoon miso sauce onto each brinjal (eggplant) and continue broiling until miso becomes bubbly, about 1 minute. Garnish with sesame seeds and green onion. Serve hot.

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    Reviews in English (3)


    The glaze was awesome, though I tweaked it a bit. I used white grape with peach instead of apple juice and pomegranite instead of cranberry juice because that was what I had in the fridge. The consistency of the eggplant was a little mushy for my palate but I will use the glaze again for sure.  -  12 Sep 2010  (Review from Allrecipes US | Canada)


    These were soooooo good. I did everything I could to find Japanese eggplants, searching the city for days, but no luck. I had to use regular eggplant, but they were very good anyway. Needing them for my NASCAR party, I cut them into rounds. The sauce is divine. For my next party, I'll serve them over little rice noodle nests! Thank you for the recipe,  -  25 Feb 2016  (Review from Allrecipes US | Canada)


    Made exactly as written. Delicious!  -  22 Aug 2013  (Review from Allrecipes US | Canada)