Description
Enjoy the umami-rich flavors of this classic Japanese dish with a modern twist. Miso-glazed eggplant, known as Nasu Dengaku, is a delicious and satisfying vegetarian dish that makes a perfect side or appetizer.
Ingredients
Scale
Eggplant:
- 2 medium Japanese or Chinese eggplants
- 1 tablespoon vegetable oil
Miso Glaze:
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon soy sauce
Garnish:
- toasted sesame seeds (for garnish)
- sliced green onions (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or oil.
- Prepare the eggplant: Slice the eggplants in half, score the flesh, brush with oil, and place cut-side up on the baking sheet.
- Roast the eggplant: Roast for 20-25 minutes until tender and golden.
- Make the miso glaze: Combine miso, mirin, sake, sugar, and soy sauce in a saucepan, cook until thickened.
- Glaze and broil: Spoon the miso glaze over the eggplants, broil for 2-3 minutes until bubbly.
- Finish and serve: Sprinkle with sesame seeds and green onions before serving hot or warm.
Notes
- This dish is great with steamed rice or as a flavorful side.
- Japanese eggplants are recommended for their tender texture and mild taste, but Italian eggplants can be used if sliced thinly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Broiling
- Cuisine: Japanese
Nutrition
- Serving Size: ½ eggplant
- Calories: 130
- Sugar: 7g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
