How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Miso-Glazed Eggplant (Nasu Miso)?

You need 8 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep, 1/3 cup yellow or red miso*, 2 tablespoons packed light brown sugar, and more.

Is Miso-Glazed Eggplant (Nasu Miso) suitable as vegetarian?

Yes, Miso-Glazed Eggplant (Nasu Miso) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Miso-Glazed Eggplant (Nasu Miso)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-Glazed Eggplant (Nasu Miso) Recipe

Name: Miso-Glazed Eggplant (Nasu Miso)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep; 1/3 cup yellow or red miso*; 2 tablespoons packed light brown sugar; 2 tablespoons sake or white wine; 1/4 teaspoon red chile flakes; 1/4 cup cilantro leaves; 1 teaspoon toasted sesame seeds

Try this homemade Miso-Glazed Eggplant (Nasu Miso) recipe the whole family will love. Made with vegetable oil, Japanese eggplant, brown sugar and sake. …

This Miso-Glazed Eggplant (Nasu Miso) relies on simple, everyday ingredients such as vegetable oil, yellow or red miso*, packed light brown sugar and sake or white wine. It comes together quickly and makes 4 servings, at about 164 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 tablespoons vegetable oil
4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
1/3 cup yellow or red miso*
2 tablespoons packed light brown sugar
2 tablespoons sake or white wine
1/4 teaspoon red chile flakes
1/4 cup cilantro leaves
1 teaspoon toasted sesame seeds

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
164 kcal
Category
Vegetarian

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