Keto Japanese Miso-Glazed Eggplant (Nasu Dengaku)

Name: Keto Japanese Miso-Glazed Eggplant (Nasu Dengaku)
Prep time: 15 min
Cook time: 25 min
Yield: 4

keto low-carb japanese miso eggplant nasu dengaku umami vegetarian glazed

Appetizers

This classic Japanese dish features tender roasted eggplant topped with a rich, sweet-savory miso glaze and toasted sesame seeds, creating an umami-packed appetizer that's naturally keto-friendly with just 5g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Ingredients

4 medium4 medium Japanese eggplants, halved lengthwise
30ml2 tbsp neutral vegetable oil
60ml4 tbsp white miso paste (shiro miso)
30ml2 tbsp granulated erythritol
30ml2 tbsp mirin (or dry sherry)
15ml1 tbsp sake (or dry white wine)
5ml1 tsp rice vinegar
5ml1 tsp sesame oil
5ml1 tsp fresh ginger, grated
15ml1 tbsp white sesame seeds, toasted
5ml1 tsp black sesame seeds (optional)
2 stalks2 stalks green onions, finely sliced
2.5ml1/2 tsp shichimi togarashi (Japanese seven spice) - optional
15g1/2 oz microgreens for garnish (optional)

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Score the flesh of 4 medium4 medium Japanese eggplants in a crosshatch pattern, cutting about 1cm (1/2-inch) deep. Be careful not to pierce the skin.
Brush cut surfaces and edges with 30ml2 tbsp neutral vegetable oil. Place cut-side down on the prepared baking sheet.
Roast for 15-18 minutes until flesh is golden brown and tender when pierced with a fork.
Meanwhile, prepare the miso glaze by whisking together 60ml4 tbsp white miso paste (shiro miso), 30ml2 tbsp granulated erythritol, 30ml2 tbsp mirin (or dry sherry), 15ml1 tbsp sake (or dry white wine), 5ml1 tsp rice vinegar, 5ml1 tsp sesame oil, and 5ml1 tsp fresh ginger in a small saucepan.
Cook the glaze over low heat for 3-4 minutes, whisking constantly, until smooth and slightly thickened. Remove from heat.
Turn eggplants cut-side up and brush generously with the miso glaze, allowing it to settle into the scored flesh.
Return to oven and roast for 6-8 minutes more until glaze is caramelized and bubbly.
Remove from oven and immediately sprinkle with 15ml1 tbsp white sesame seeds, 5ml1 tsp black sesame seeds (optional), and 2 stalks2 stalks green onions.
Dust lightly with 2.5ml1/2 tsp shichimi togarashi (Japanese seven spice) - optional if using and garnish with 15g1/2 oz microgreens for garnish (optional). Serve warm.

Ingredients

id: japanese_eggplants metric: 4 medium imperial: 4 medium name: Japanese eggplants, halved lengthwise
id: vegetable_oil metric: 30ml imperial: 2 tbsp name: neutral vegetable oil
id: white_miso_paste metric: 60ml imperial: 4 tbsp name: white miso paste (shiro miso)
id: erythritol metric: 30ml imperial: 2 tbsp name: granulated erythritol
id: mirin metric: 30ml imperial: 2 tbsp name: mirin (or dry sherry)
id: sake metric: 15ml imperial: 1 tbsp name: sake (or dry white wine)
id: rice_vinegar metric: 5ml imperial: 1 tsp name: rice vinegar
id: sesame_oil metric: 5ml imperial: 1 tsp name: sesame oil
id: fresh_ginger metric: 5ml imperial: 1 tsp name: fresh ginger, grated
id: sesame_seeds metric: 15ml imperial: 1 tbsp name: white sesame seeds, toasted
id: black_sesame_seeds metric: 5ml imperial: 1 tsp name: black sesame seeds (optional)
id: green_onions metric: 2 stalks imperial: 2 stalks name: green onions, finely sliced
id: shichimi_togarashi metric: 2.5ml imperial: 1/2 tsp name: shichimi togarashi (Japanese seven spice) - optional
id: microgreens metric: 15g imperial: 1/2 oz name: microgreens for garnish (optional)

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Score the flesh of {japanese_eggplants} in a crosshatch pattern, cutting about 1cm (1/2-inch) deep. Be careful not to pierce the skin.
Brush cut surfaces and edges with {vegetable_oil}. Place cut-side down on the prepared baking sheet.
Roast for 15-18 minutes until flesh is golden brown and tender when pierced with a fork.
Meanwhile, prepare the miso glaze by whisking together {white_miso_paste}, {erythritol}, {mirin}, {sake}, {rice_vinegar}, {sesame_oil}, and {fresh_ginger} in a small saucepan.
Cook the glaze over low heat for 3-4 minutes, whisking constantly, until smooth and slightly thickened. Remove from heat.
Turn eggplants cut-side up and brush generously with the miso glaze, allowing it to settle into the scored flesh.
Return to oven and roast for 6-8 minutes more until glaze is caramelized and bubbly.
Remove from oven and immediately sprinkle with {sesame_seeds}, {black_sesame_seeds}, and {green_onions}.
Dust lightly with {shichimi_togarashi} if using and garnish with {microgreens}. Serve warm.

Tips

Eggplant Selection: Japanese eggplants are smaller and more tender than globe eggplants. If unavailable, use small Italian eggplants.

Scoring Technique: The crosshatch scoring allows the glaze to penetrate the flesh and helps the eggplant cook evenly.

Miso Quality: White miso (shiro miso) is milder and sweeter than red miso, perfect for this dish. Find it in Japanese markets or health food stores.

Glaze Consistency: The glaze should be thick enough to coat the eggplant but not so thick it burns. Adjust with a little water if needed.

Caramelization: Watch the final roasting carefully - the glaze should caramelize and bubble but not burn.

Sesame Seeds: Toast sesame seeds in a dry pan for 2-3 minutes until golden and fragrant for the best flavor and crunch.

Make-Ahead: Eggplants can be roasted ahead and glazed just before serving. The glaze can be made up to 3 days ahead.

Carb Count: Approximately 5g net carbs per serving, making this an ideal keto-friendly appetizer with authentic Japanese flavors.