Skip to content

Honey Miso Eggplant

Honey Miso Eggplant

A delicious caramelised honey & miso eggplant recipe. Inspired by a traditional Japanese side dish, Nasu Dengaku. Serve with your choice of protein and rice for a flavourful meal, or as a side dish to whatever you fancy.

The sweet & savoury glaze works really well as a tofu marinade as well. 


  • 1 small eggplant
  • 2 tbsp of miso paste (brown)
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp sesame seeds


  1. Preheat your oven to 180°C
  2. Cut your eggplant in half and score to from side to side, and diagonally from top to bottom. Place the flesh side down on a lightly oiled frying pan.
  3. Leave to fry until lightly golden brown and use tongs to turn over to fry skin side down. Use a heavy pot to squish the eggplant. Cook skin side down until golden.
  4. In the meantime, combine the miso, mirin, honey and soy sauce in a small bowl and mix.
  5. Remove the eggplant from the pan and place into a baking dish. Brush over half to three quarters of the miso marinade and ensure all crevices are covered!
  6. Place eggplant into the preheated oven for 40-45 minutes, brushing over the miso marinade every 20 minutes or so.
  7. Once the eggplant is golden and soft in texture, remove the oven and give it one last brush over with the miso marinade.

Recipe by Charlotte @TheNuttyGritty

Share this post:


More Blog Posts

Eating Disorder Treatment Plan (EDP)