Grilled Eggplant with Miso Glaze
Grilled Eggplant with Miso Glaze is a popular Japanese dish (nasu dengaku) where eggplant is sliced, grilled until tender, and coated with a savory-sweet glaze made from miso paste, mirin, and sugar. It's a classic side dish or appetizer, often served at home or in izakayas, highlighting the umami-rich flavor of fermented soybean paste.
🍽️ Nutrition at a glance
This dish is relatively low in protein but provides healthy fats from the glaze and fiber from the eggplant, with a moderate calorie count of around 150-200 per serving depending on portion size and glaze thickness. It's a good source of vitamins B and K, as well as antioxidants from the eggplant skin.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 5 g |
| Carbs | 18 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin C | 10 mg |
| Vitamin K | 12 mcg |
| Folate | 30 mcg |
| Manganese | 0.4 mg |
| Magnesium | 25 mg |
| Vitamin B6 | 0.1 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, nasu dengaku reflects Japan's love for fermented foods like miso, which adds depth and probiotics, while nutritionally, eggplant's sponge-like texture absorbs the glaze beautifully, making it a flavorful way to enjoy vegetables without heavy cooking.
