Nasu no Miso Dengaku (Grilled Aubergine with Miso Paste)

This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.


Serves: 2

  • 1 large aubergine
  • vegetable or sunflower oil for deep frying
  • 1/2 egg yolk
  • sesame seeds (for topping)


  • 50g red miso
  • 2 tbsp sugar
  • 1 tbsp sake
  • 1 tbsp mirin


  1. Cut the aubergine in half lengthways. Heat the oil in a deep pan and fry both pieces, the skin side first, followed by the other side until they are soft. Drain well.
  2. Put [A] into a small pan and simmer, stirring constantly. When it becomes sticky, remove from the heat and mix with yolk.
  3. Put the miso paste on the cut sides of the aubergine and grill until brown on top. Garnish with sesame seeds.