Air Fryer Japanese Miso Eggplant

Name: Air Fryer Japanese Miso Eggplant (Nasu Dengaku)
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 small Japanese eggplants (or 2 medium globe), halved lengthwise; 1 tbsp neutral oil; 2 tbsp white or awase miso; 1.5 tbsp mirin; 1 tbsp sake or water; 1 tbsp sugar; Toasted sesame seeds and scallions, to finish

Halved Japanese or small globe eggplant softens under hot air, then takes a miso-mirin glaze that bubbles and browns. It is a vegetable main that still feels like a proper dish.

31 min total
375°F / 190°C
4 servings
15 min prep

Jump to recipe See steps

Score the flesh

Crosshatch cuts help heat and glaze penetrate. Do not cut through the skin or the halves collapse.

Air Fryer Japanese Miso Eggplant

Prep 15 min · Cook 16 min · Total 31 min · 4 servings

Air Fryer375°F / 190°C

Basket time16 min

Flip / shakesee steps

Tested onCosori 5.8 qt, 1700W

Crowding. Cut-side up in one layer. Stacked halves steam soggy.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Cook eggplant

Score the flesh
Score the cut sides in a diamond pattern. Brush with oil.
Diamond cuts help heat and glaze move in. Do not cut through the skin or the halves collapse.
Eggplant halves scored in a diamond pattern
Softening roast
Preheat the air fryer to 375°F (190°C). Place eggplant cut-side up. Cook 10-12 minutes until flesh is soft.
Cook cut-side up until the flesh is spoon-tender before you glaze.

Glaze

Spread the miso glaze
Stir miso, mirin, sake and sugar until smooth. Spread on the cut sides.
A thick, even coat browns into lacquer. Thin watery glaze just slides off.
Miso glaze brushed onto cooked eggplant
Bubble and finish
Return to the basket for 3-4 minutes until the glaze is bubbling and lightly browned. Finish with sesame and scallions.
A short return to the basket sets the glaze. Sesame and scallions go on at the end.
Finished Japanese miso eggplant