Miso glazed eggplant or Nasu Dengaku is a popular dish in Japan, especially in the middle of the summer (it’s a peak season for eggplants). This dish is usually made with well known American eggplant, because it has a lot of “meat” that works wonderfully with intense sauce.
I fell in love with this dish from the first bite. It has intense umami flavour with sweetness – exactly what I like. And the best part – it’s super easy to make :).
For 2-3 portions you will need:
- 2 bigger eggplants
- 2 tbsp miso paste
- 2 tbsp sake
- 2 tbsp water
- 1 tbsp sugar
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- Heat oven to 200 C. Wash eggplants, cut it in half lengthwise then cut the inside flesh of each half in a criss-cross pattern. Sprinkle some salt and let it rest for 15 min.
- In a small saucepan over medium heat mix all the ingredients for the sauce. Stirring constantly, bring it to boil then turn off the heat.
- Pat dry eggplants with paper towels, place it on a baking sheet, brush with miso sauce and cook in the oven for 25-30min. Before serving brush again with leftover sauce and serve with steamed rice.