Miso Glazed Aubergine
Silky, caramelised nasu dengaku without twenty minutes under a grill.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Aubergine is mostly water and air, which is why it drinks up a whole bottle of oil in a pan. The air fryer collapses it to something custardy with barely a tablespoon. Score the flesh, cook it plain first, then glaze at the end: miso has sugar in it and will blacken long before the aubergine is soft.
Instructions
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1
Score the cut face of each aubergine half in a diamond pattern, about 1 cm deep. Do not cut through the skin. The cuts let the heat and the glaze get inside.
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2
Brush the cut faces with the vegetable oil. Preheat the air fryer to 190°C / 375°F for 3 minutes.
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3
Lay the halves cut side up in the basket and air fry for 12 minutes, until the flesh has slumped and a knife slides in with no resistance.
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4
While they cook, stir the miso, mirin, soy, sugar and sesame oil into a smooth paste.
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5
Spoon the glaze thickly over the cut faces, working it into the scored cuts. Cook for another 5 to 7 minutes until the glaze is bubbling and darkly caramelised in patches.
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6
Scatter with sesame seeds and spring onion. Eat with a spoon, straight out of the skin.
♨️ Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Glaze at the end, never the start. Miso is salty and sugary and it will be black and bitter long before the aubergine has softened.
- Undercooked aubergine is squeaky and unpleasant. If in doubt, give it another 3 minutes plain before glazing. It is very hard to overcook.
🔀 Make it your own
- Add 1 teaspoon of grated ginger and a crushed garlic clove to the glaze.
- Red miso instead of white gives a deeper, saltier result. Cut it back to 2 tablespoons and add a little more mirin.
📦 Storing & reheating
Fridge for 3 days, airtight. Good cold, chopped into rice bowls. Reheat at 180°C for 4 minutes.
❓ Frequently asked
Do you need to salt aubergine before air frying?
No. Salting was for drawing out bitterness in older varieties, which modern aubergines do not have. It also makes them wetter, which works against crisping.
How long does aubergine take in an air fryer?
About 12 minutes plain at 190°C / 375°F to go soft, then 5 to 7 more with the glaze on. Halves take longer than cubes, which need roughly 12 minutes total.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
