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 tbsp olive oil use extra if needed (to baste the cut side of the eggplants with)
- 2 tbsp red miso paste
- 1 tbsp 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.