Description
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Ingredients
Units
Scale
- 2 small eggplant
- 2 tablespoons vegetable oil or other neutral oil
- 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- 1 tablespoon sake
- sesame seeds
Instructions
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Notes
Nasu dengaku is best served immediately.
Nutrition
- Serving Size: 1 eggplant
- Calories: 288
- Sugar: 15.6g
- Sodium: 92mg
- Fat: 15.8g
- Saturated Fat: 2g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 27.9g
- Fiber: 4.3g
- Protein: 4.9g
- Cholesterol: 0mg
