Nasu Yaki: Miso-Glazed Eggplant

Tender eggplant flesh that can be eaten with a spoon, protected by a perfectly charred skin. The miso glaze provides a deep shine and an umami power that coats every bite.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 177
• Protein: 4 g
• Carbs: 14 g
• Fat: 10 g

Ingredients

• 2 piece Eggplant (aubergine) ( halved )
• 3 tbsp Miso ( red or white paste )
• 2 tbsp mirin
• 1 tbsp Sake or rice alcohol
• 1 tbsp White sugar
• 1 tsp Ginger powder
• 2 tbsp Sesame oil
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 tbsp Sesame seed ( toasted )
• 1 tsp Fresh ginger ( grated )

Instructions

1. Preparing the eggplants

   Cut the eggplants in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond pattern without piercing the skin. This allows the heat to penetrate evenly.

2. Making the glaze

   In a bowl, mix the miso, mirin, sake, white sugar, ginger powder, and freshly grated ginger. Whisk until you get a smooth, syrupy texture that should coat the back of a spoon.

3. Pan-searing

   Heat the sesame oil in a large skillet. Place the eggplants flesh-side down. Let them brown for about 8 minutes until the flesh is well-colored and begins to soften.

4. Slow cooking and glazing

   Turn the eggplants over. Generously brush the flesh with the miso sauce. Cover the pan and let them candy over low heat. It's ready when the tip of a knife sinks into the flesh like butter.

5. Finishing

   Sprinkle with sesame seeds and finely sliced green onion. The contrast between the crunch of the seeds and the melting texture of the vegetable is essential.

Chef's tips

• Don't be shy with the oil; eggplant is a sponge and needs it to become creamy.
• If the glaze burns too quickly, add a drop of water to the pan to create steam.

Storage

Keep for 2 days in the fridge. Reheat gently in a pan with a splash of water to restore the shine to the sauce.