Miso Maple Tomato Aubergine (Fusion Nasu Dengaku)
Looking for a simple, flavour-packed aubergine recipe that feels both cosy and fresh?
This Maple Tomato Miso Aubergine is my quick, pantry-friendly take on the Japanese classic - but with a fun twist that brings extra depth and caramelised richness.
It’s the perfect weeknight plant-based main that tastes like it came straight from your favourite restaurant.
Think soft, jammy aubergine with a glossy, sweet–savoury glaze… and barely any effort.
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About this recipe
What is Miso Aubergine?
Traditional Nasu Dengaku (Japanese miso aubergine) is all about that salty-sweet glaze made from miso, mirin, sake, and sugar.
It’s grilled until bubbling and caramelised - pure melt-in-the-mouth goodness.
Fun fact: Miso is packed with natural glutamates - the compounds responsible for “umami”. That’s why even a tablespoon can transform vegetables into something restaurant-level tasty.
Why Maple & Tomato Works So Well
This recipe keeps the spirit of the original but updates it using ingredients most people already have: miso paste, tomato paste, and pure maple syrup.
No special alcohol or hard-to-find condiments. Just big flavour, minimal fuss.
The combination of tomato paste and maple syrup builds the same glossy, sticky glaze you’d expect from mirin and sugar - but with an added tangy depth from the tomato.
Maple caramelises beautifully in the oven, giving the aubergine that irresistible jammy centre.
A Nourishing and Balanced Meal
By charring the cut side first, you get smoky flavour and a richer texture before the aubergine even hits the oven.
Scoring the flesh helps the glaze seep into the aubergine so every bite is full of umami.
Serve it with steamed broccoli and fluffy rice and you’ve got a plant-forward dinner that’s cosy, satisfying, and naturally vegan (depending on your miso).
It’s simple enough for busy weeknights but feels special enough for guests.
Ingredients
- 1 large aubergine, halved lengthways
- 1 tbsp miso paste (white or red)
- 1 tbsp tomato paste
- 1 tbsp pure maple syrup
- 1 tsp cooking oil
- Chopped chives or spring onions, to garnish
- Steamed broccoli and rice, to serve
Pair it with
Instructions
- Halve the aubergine lengthways and score the flesh in a criss-cross pattern without cutting through the skin.
- Heat a frying pan or grill pan over medium-high heat. Place the aubergine halves cut-side down and cook for 5–7 minutes, pressing occasionally, until blistered and slightly blackened. Add a drizzle of oil if your pan needs it.
- In a small bowl, whisk together the miso paste, tomato paste, and maple syrup until smooth and glossy.
- Transfer the charred aubergine to an oven-proof dish or pan, cut-side up. Spread the glaze generously over the top.
- Roast at 200°C (180°C fan) for 20–25 minutes, until soft, caramelised, and jammy.
- Finish with chopped chives or spring onions, a drizzle of olive oil, and serve with broccoli and rice.
FAQs
Can I use another sweetener instead of maple syrup?
Honey, agave, or brown sugar all work - but maple syrup caramelises the best and gives the nicest flavour.
White or red miso?
Both work.
• White miso (shiro miso) is milder and sweeter.
• Red miso (aka miso) gives a deeper, saltier umami punch.
Use whichever you have, but adjust for saltiness if needed.
Can I make this in an air fryer?
Yes - char the aubergine in a pan first, then air fry at 180°C for 15–18 minutes until soft and sticky.
Is this recipe vegan?
Almost always, yes. Just double-check your miso, as some traditional ones are fermented with small amounts of fish-derived ingredients.
Can I add protein?
Absolutely. This pairs beautifully with crispy tofu, roast chicken thighs, or grilled salmon.
Video demonstration
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