Miso Eggplant (Nasu Dengaku)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
4 servings
- 2 medium globe eggplants (or several Japanese eggplants)
- 2 tablespoons white miso
- 2 tablespoons mirin (substitute rice vinegar + 1/2 teaspoon more of sweetener)
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
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Preparation
Step 1
Preheat oven to 425F.
Step 2
Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares , about ½-inch deep into the flesh, taking care not to pierce the skin. Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet. Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.
Step 3
Meanwhile, whisk the sauce.
Step 4
When eggplants are tender, carefully flip them over and liberally baste them with the sauce.
Step 5
Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye; it goes fast! If you don’t have a broiler, bake for an additional 5- 10 minutes or until golden.
Step 6
Garnish and serve!
Step 7
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