Miso Nasu

Meltingly soft flesh that yields under the teeth, glazed with a thick, glossy sauce. The deep aroma of toasted miso and the sweet scent of mirin dominate the dish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 381
• Protein: 6 g
• Carbs: 25 g
• Fat: 26 g

Ingredients

• 4 piece Eggplant (aubergine) ( halved )
• 6 tbsp Miso ( paste )
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tbsp White sugar
• 6 tbsp Sunflower oil
• 2 tsp sesame seeds optional ( for garnish )
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced )

Instructions

1. Preparing the eggplants

   Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern with the tip of a knife, reaching the skin without piercing it.

2. Searing in the pan

   Heat the sunflower oil. Place the eggplants flesh-side down. Brown until the flesh is golden and soft to the touch.

3. Preparing the glaze

   In a bowl, mix the miso, mirin, sake, and white sugar until you get a smooth and homogeneous paste.

4. Glazing and finishing

   Flip the eggplants. Spread the sauce generously over the flesh. Cover and cook over low heat until the sauce bubbles and perfectly coats the vegetable.

Chef's tips

• Eggplant is a sponge: don't be shy with the oil to achieve that melting texture.
• The scoring should be tight so the sauce penetrates to the heart of the vegetable.

Storage

Keeps for 2 days in the fridge. Reheat gently in a pan to maintain the shine.