Air Fryer Miso Aubergine
Ready in about 26 minutes.
Updated 7 September 2026
Silky aubergine glazed with a sweet-salty miso sauce that caramelises into a sticky lacquer. Known as nasu dengaku, this Japanese dish turns meltingly soft in the air fryer while the glaze blisters at the edges.
Ingredients
- 2 aubergines, halved lengthways
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp toasted sesame seeds
- 1 spring onion, sliced
Method
- 1Score the cut sides of the aubergine in a criss-cross pattern.
- 2Preheat the air fryer to 200°C (400°F).
- 3Air fry cut-side up for 10 minutes until soft.
- 4Whisk miso, maple, vinegar, soy, sesame oil and ginger into a glaze.
- 5Brush the glaze thickly over the aubergine and air fry 4-8 minutes more until bubbling.
- 6Top with sesame seeds and spring onion to serve.
Tips for the best results
- Scoring helps the flesh cook through and soak up the glaze.
- Watch the last minutes closely as the miso can catch.
- Serve over rice to soak up the sticky sauce.
Frequently Asked Questions
What temperature and time for air fryer miso aubergine?+
Cook at 200°C / 400°F for 14-18 min, flip halfway.
Which miso is best?+
White (shiro) miso is milder and sweeter, ideal here; red miso gives a stronger, saltier glaze.