Nasu Dengaku
Japanese eggplant roasted and then broiled with a sweet and savory miso glaze. Yum! Yum! and more Yum!
Ingredients
- 4 Japanese eggplants smallish size
- salt pinches of salt to draw moisture from the eggplant
- 1 tablespoon olive oil use extra if needed (to baste the cut side of the eggplants with)
- 2 tablespoon red miso paste
- 1 tablespoon mirin
- 1 tbsp sake
Instructions
- Preheat your oven to 400F. Cut off each end of the Japanese eggplants and then cut in half lengthwise. Score the eggplant as seen in the picture.
- Sprinkle salt over the cut side of the eggplant (use a few pinches to draw moisture from the eggplant). After 10 minutes, pat dry with a paper towel. Baste the cut side with olive oil.
- Roast the eggplant (cut side up) at 400F for around 15 minutes or until tender. I am using small eggplants here..if your eggplants are on the larger size you will need to adjust accordingly.
- Baste the cut side of the eggplants liberally with miso glaze.
- Turn on your hi broiler, and place under the broiler for approximately 2-3 minutes. Keep checking so that it doesn't burn! You are seeking a dark brown and caramelized color. Sprinkle with sesame seeds and enjoy!
Notes
Serve this delicious Nasu Dengaku as a side dish to accompany your favorite meal! Please note if your eggplants are on the larger side, you will need to adjust your cooking time accordingly.
Tried this recipe?Let us know how it was!
