Description
This Miso-Glazed Eggplant recipe, known as Nasu Dengaku in Japanese cuisine, offers a delightful blend of flavors with a savory miso glaze. Perfect as a side dish or appetizer, this dish is sure to impress with its tender, caramelized eggplant slices.
Ingredients
Scale
Eggplant:
- 2 medium Japanese or globe eggplants
Miso Glaze:
- 2 tablespoons vegetable oil
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon soy sauce
Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the eggplants: Cut the eggplants in half lengthwise, score the flesh, and brush with vegetable oil.
- Roast the eggplants: Place them cut side down on a baking sheet and roast for 20 minutes until soft.
- Make the miso glaze: Combine miso paste, mirin, sake, sugar, and soy sauce in a saucepan, heat until smooth.
- Glaze the eggplants: Flip them cut side up, spread miso glaze, and broil for 3-5 minutes.
- Finish and serve: Sprinkle with sesame seeds, green onions, and serve warm.
Notes
- Use Japanese eggplants for a sweeter, tender texture.
- Adjust sweetness of the glaze to taste.
- This dish pairs well with steamed rice and grilled fish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Broiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 eggplant
- Calories: 140
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
