Air Fryer Miso Glazed Eggplant (Nasu Dengaku)

Ingredients

• 2 medium eggplants (about 600 g), halved lengthways and flesh scored in a crosshatch
• 1 tbsp sesame oil, for brushing
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake (optional)
• 1 tbsp sugar
• 1 scallion, thinly sliced, to garnish (optional)
• 1 tsp sesame seeds, to garnish (optional)

Steps

1. Score the cut side of each eggplant half in a tight crosshatch pattern, cutting almost to the skin.
2. Brush the scored flesh generously with sesame oil.
3. Preheat the air fryer to 190°C for 3 minutes, then air fry the eggplant halves cut-side up for 8 minutes, until the flesh is soft and starting to brown.
4. Meanwhile, whisk the miso paste, mirin, sake and sugar in a small bowl into a smooth, thick glaze.
5. Remove the eggplant, spread a generous layer of the miso glaze over the scored flesh of each half.
6. Return to the air fryer for 3-4 minutes, until the glaze is bubbling and caramelized at the edges.
7. Scatter with sliced scallion and sesame seeds before serving.

Tip: Scoring the flesh deeply does two jobs at once - it lets the eggplant cook through fast in the air fryer instead of staying raw in the middle, and it gives the miso glaze far more surface area to cling to and caramelize, so you get those char-flecked edges restaurants get from a broiler.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage