Miso-roasted eggplant

Adam Liaw
Miso-roasted eggplant.
Miso-roasted eggplant. Photo: William Meppem

Dengaku eggplant is a famous dish from Nagoya, but it can be a little fiddly to prepare. This tray baked version, however, is incredibly simple.


2 eggplants, cut into 3cm cubes

2 tbsp olive oil

¼ cup miso

1 tbsp sugar

1 tbsp sake

2 tbsp mirin

2 spring onions, thinly sliced


Heat your oven to 200C fan-forced (220C conventional). Place the eggplant in a baking dish and toss in the oil. Roast for 20 minutes until the eggplant is lightly browned.

Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste. Pour the paste over the eggplant and stir to coat. Roast for 10-15 minutes, until the eggplant is soft and the miso caramelised. Transfer to a serving bowl and scatter with the spring onion.

Also try: Adam Liaw's salmon and corn rice

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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