Miso eggplant

Miso eggplant/Nasu dengaku


2 eggplants cut in half, lengthwise

¼ cup miso paste

2 tbsp mirin

2 tbsp Manuka Honey 

1 tbsp sake

Sesame seeds and torn parsley to garnish



  • Preheat the oven to 180°C.
  • Line the skin of the eggplant facing down on a baking tray lined with baking paper. Score the eggplants in a diamond pattern using a sharp knife.
  • Whisk half the Manuka Honey, mirin, sake and miso paste in a small bowl until the mixture is smooth.
  • Generously brush each eggplant with the miso glaze.
  • Bake in the oven for 25 minutes.
  • Serve hot and drizzle with remaining honey and garnish with parsley and sesame seeds.


Recipe created for Capilano Honey.


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