Miso Eggplant (Nasu Dengaku)

Tender flesh that scoops away from the skin, topped with a glossy, lacquered glaze. The savory umami of caramelized miso balances the sweetness of the softened eggplant.

• Prep: 10 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 296
• Protein: 5 g
• Carbs: 24 g
• Fat: 17 g

Ingredients

• 4 pc Eggplant (aubergine) ( halved )
• 6 tbsp Miso ( smooth paste )
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tbsp White sugar
• 60 ml Sunflower oil
• 2 pinch Sesame seed optional ( for garnish )

Instructions

1. Prepare the vegetable

   Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern with the tip of a knife, being careful not to pierce the skin.

2. Cook the flesh

   Heat oil in a pan. Place eggplants flesh-side down. Cook over medium heat until the flesh is golden and feels soft when pressed.

3. Reduce the glaze

   In a small saucepan, combine miso, mirin, sake, and sugar. Heat gently, stirring until the sauce thickens and coats the back of a spoon.

4. Glaze and grill

   Spread the miso mixture generously over the eggplant flesh. Place under the oven grill for 2 to 3 minutes until the glaze bubbles and starts to brown.

Chef's tips

• Scoring is key: it allows heat to penetrate and the sauce to seep into the heart of the flesh.
• Do not press down on the eggplant while frying to maintain its structure.
• If the miso is too thick, thin it out with a few drops of hot water.

Storage

Eat immediately to enjoy the contrast between heat and tenderness. Does not store well once cold.