Sweet miso-glazed aubergine (Nasu dengaku) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 52) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mimisingh on June 14, 2025

    Mine got a little burnt, cooked it on max on the Ninja Grill after frying. Next time I'd try it a little lower. It was still pretty good especially for the minimal amount of effort involved.

  • treay on November 26, 2024

    Nice but not a favourite.

  • s.shadan on August 24, 2021

    This is very easy to make and tastes very Japanese -- true to the book's title.

  • JessicaRFisher on April 01, 2021

    I love this. Really straightforward to make and full of flavour.

  • Indio32 on December 06, 2018

    Had this last night. I think the combo just doesn't do it for me as it was a bit meh. No doubt others will like it though.

  • JLDuck on December 16, 2017

    I found this recipe very tasty but rather rich. Also I BBQed the aubergine rather than fried. It worked a treat.

  • Foodycat on October 23, 2017

    I only had white miso, which wouldn't have been my choice for this but it was still really luscious and deep-flavoured. One of the easier recipes for this dish that I have tried but with no loss of flavour. I thought I had sesame seeds but I didn't so they went by the wayside.

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