Miso Glazed Eggplant
NM
Inspired by Nobu MatsuhisaMy Thermomix reimagining of their miso eggplant
My Thermomix take on Nobu's miso eggplant (nasu dengaku) — soft eggplant under a sweet, savoury miso glaze.
This is my independent Thermomix homage to Nobu Matsuhisa and the comforting appeal of miso eggplant. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🍆2 eggplants, halved
- 🥄60 g white miso
- 🥄30 g mirin
- 🍬20 g sugar
- 💧20 g sake (or water)
- 🧅Sesame seeds, spring onion
Thermomix method
- Make the glaze: add miso, mirin, sugar and sake to the bowl. Cook 5 min / 90°C / speed 2 until glossy; set aside.
- Steam the eggplant: rinse the bowl, add 500 g water, eggplant halves (scored) in the Varoma, 15 min / Varoma / speed 1 until soft.
- Brush the eggplant with the glaze and grill 3–4 minutes until caramelised. Top with sesame and spring onion. (Grill finish.)
Aly's tips
- Score the cut side so the eggplant soaks up the glaze.
- The grill at the end gives that bubbling, caramelised top.
Questions
What miso?
White (shiro) miso is sweeter and traditional here.
Is this the original Nobu Matsuhisa recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Nobu Matsuhisa and miso eggplant; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Nobu Matsuhisa's miso eggplant. Not affiliated with, authorised by or endorsed by Nobu Matsuhisa or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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