Japanese dinner
Miso-Glazed Aubergine (Nasu Dengaku)
Silky roasted aubergine halves lacquered with sweet miso glaze and sesame, served with rice and cucumber. Vegan and seriously moreish.
Jump to recipe
- 30 min · Under 40 min
- Beginner
- Mild spice
- Serves 2
- Oven, Hob
VeganVegetarianDairy freeBalancedHotHealthyLightBudget friendly
Contains: Soy, Sesame. Always check ingredient labels.
Why you'll love it
- Ready in about 30 minutes
- Healthy
- Light
- Budget friendly
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Aubergines, halved lengthways2 whole
- White miso paste2 tbsp
- Mirin1 tbsp
- Sugar or maple syrup1 tsp
- Neutral oil1 tbsp
- Short-grain rice140 g
- Sesame seeds and spring onions1 tbsp
- Cucumber, sliced0.5 whole
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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