Miso Glazed Eggplant (Nasu Dengaku)

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Miso Glazed Eggplant (Nasu Dengaku)
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Miso Glazed Eggplant (Nasu Dengaku)

Miso-glazed eggplant is a Vegan Japanese side dish. It is super easy to make and delicious. Soft creamy roasted eggplant topped is topped with a sweet, salty umami-laden miso glaze. The best part is the delicious sweet miso paste glaze and the eggplant melts in your mouth. My favourite healthy, low-carb diet!

Ingredients

  • 1 big sized black eggplants

  • generous pinch of sea salt flakes

  • 2 tbsp raw sugar

  • 1 tbsp Shiaoxing wine

  • 1 tbsp sesame oil

  • 1 tsp minced garlic

  • 1 tbsp miso paste

  • Garnish

  • white sesame seeds, finely sliced spring onion.

Directions

  • Pre-heat oven to 200C (convection).
  • Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
  • Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
  • Place the eggplants cut side up in a shallow rimmed baking tray.
  • Sprinkle with salt and gently rub the salt over the flesh.
  • Rest for 30 minutes.
  • Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
  • Place Shiaoxing wine, sugar, sesame oil, garlic and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
  • Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
  • 10. Bake in the pre-heated oven for 20min or more(if you want to have charred surface) until starting to brown and tender.
  • 11. Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter spring onion. Sprinkle with sesame seeds.
Kelly
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Hi, I’m Kelly. I’m from Penang and I love to eat and cook delicious food. I love fusion food, often inspired by Mediterranean and Asian cuisine. Here I share my cooking recipes and videos which I hope will inspire you to unearth the inner chef in you. Follow me on Facebook/Instagram and subscribe to my YouTube channel for more cooking adventures. Let’s get cooking!