miso grilled aubergine

Nasu dengaku (miso grilled aubergine)

  • serves 4 as a starter
  • A little effort

This riff on sweet 'n' sour miso grilled aubergine from Kurobuta, a tiny café-like space on Chelsea’s King’s Road, makes the perfect starter or side dish that looks impressive but is actually very easy.


Enjoy these miso grilled aubergines, then check out more aubergine recipes such as our smoky miso aubergines.



  • Japanese rice vinegar 4 tbsp
  • caster sugar 1 tbsp 
  • kombu a small piece (optional)
  • yuzu ½, zested or 1 tsp juice (or use lime zest)
  • white radish (mooli) 1, peeled and thinly sliced
  • aubergine 1 large 
  • oil for deep frying
  • den miso 50ml (see below) 
  • walnuts 50g, roughly chopped
  • sesame seeds a pinch
  • sansho or Szechuan pepper a pinch 
  • lemon wedges to serve 
  • brown miso paste 100g
  • caster sugar 55g
  • sake 40ml
  • mirin 40ml 


  • Step 1

    To make the den miso, whisk the ingredients together until smooth.

  • Step 2

    Heat the vinegar, sugar, kombu and yuzu until the sugar dissolves. Season with salt. Toss the mooli with the mix, allow to cool, and chill for an hour.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Peel the aubergine, and cut into 3cm chunks. Heat the oil in a pan, no more than 2/3 full, to 180C or until a piece of bread browns in 20 seconds. Fry the aubergine until golden, about 3 minutes. Drain well on kitchen paper.

  • Step 4

    Coat the fried aubergine generously in the den miso, put onto a lined baking tray and bake in the oven for 2-4 minutes until the den miso caramelises – keep your eye on it as the sugar will burn quite easily. Drain it again on kitchen paper before putting it on a serving plate. Scatter with chopped walnuts, sesame seeds, and a pinch of sansho pepper. Serve with the mooli and lemon.

Check out more delicious aubergine recipes...

Fish-fragrant aubergines

Nutritional Information

  • Kcals 254
  • Saturates 2.1g
  • Protein 4.4g