Comments on: Nasu Dengaku {Miso Eggplant}

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 27 Jun 2025 15:06:53 +0000

In reply to Rachel C. Glad you enjoyed it, Rachel!

By: Rachel C

Rachel C — Fri, 27 Jun 2025 02:46:37 +0000

That was ymmy and different from the usual!

By: jeanine

jeanine — Mon, 31 Aug 2015 02:31:51 +0000

In reply to Michelle.

Hi Michelle, sorry for my slow reply – this glaze works great on other vegetables – I’ve made it with sweet potatoes (although they have to cook much longer – cook them until soft, then glaze, then broil). I haven’t tried with zucchini, etc but I’m thinking it would be really tasty 🙂

By: Michelle

Michelle — Mon, 20 Jul 2015 17:41:16 +0000

I just made this for the first time last night and it was absolutely amazing!! Do you think this would work well with other veggies too? I’m thinking zucchini and summer squashes, maybe spaghetti squash too.

By: Faina of CuceeSprouts.com

Faina of CuceeSprouts.com — Wed, 16 Jul 2014 21:36:50 +0000

Your photos and compositions are stunning!!!! I just posted my recipe (which is delicious) but I absolutely admire your photography!!!!

my recipe http://cuceesprouts.com/2014/07/baked-eggplant-with-miso/

By: cara

cara — Wed, 09 Oct 2013 14:59:48 +0000

This looks amazing! Miso eggplant is one of my all-time favorites – so glad to have this simple recipe!

By: Julia

Julia — Tue, 08 Oct 2013 22:45:25 +0000

Oh this recipe sounds delicious – and your food photography on this blog is beautiful!

By: dishing up the dirt

dishing up the dirt — Tue, 08 Oct 2013 22:22:29 +0000

I absolutely love eggplant and miso together. What another lovely and simple recipe. Our eggplant is almost done for the season at our farm so I need to whip this up fast!

By: jeanine

jeanine — Mon, 07 Oct 2013 17:37:00 +0000

In reply to Natsuko (Japanese).

Hi Natsuko,

Thank you for sharing the tip – wonderful to know!

By: Natsuko (Japanese)

Natsuko (Japanese) — Mon, 07 Oct 2013 12:27:51 +0000

In reply to jeanine.

Hi, Jeanine
I’m very happy that you share japanese recipe, and this recipe and photo looks really delicious. I’m getting hungry…

Hi, Sandra
One advice from Japanese kitchen,
when I’m out of mirin, I use [sake(1/4 cup) + sugar(1 Tablespoon)] instead.　
I’m sorry… I’m presumptuous.