Japanese Sweet Miso Baked Eggplant ( Nasu Dengaku )

Japanese Sweet Miso Baked Eggplant ( Nasu Dengaku )

Score eggplant, cook cut sides in oil until browned. Flip, cook covered for 4 mins. Mix miso, mirin, sugar, sake. Coat cooked eggplant, broil for 4 mins. Sprinkle sesame seeds, serve hot. Enjoy!

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Course: Appetizer, Desserts, Side Dishes

Cuisine: Japanese

Keyword: eggplant, miso

CookingStyle: Grilling

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 309kcal

Author: James Anderson

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Equipment

pan

cook tray

Ingredients

2 small eggplants
2 tbsp canola oil
Cup miso paste
2 tbsp mirin
1 tbsp sugar granulated
1 tbsp sake Sesame seeds

Instructions

Slice eggplant into half then score its inside into squares.
Pour oil on a pan (Drizzle most of the oil on the cut sides of the eggplant, rubbing it in with your fingers. Then, apply any remaining oil to the skin side, rubbing it in as well ). Then cook the eggplant with the skin facing down. Cook until the skin is browned.
Turn the eggplant, lid the pan, and cook for four Minutes.
Meanwhile, mix the miso paste, mirin, granulated sugar, and sake in a small mixing bowl.
Line a cook tray with foil then place the cooked eggplant on it. Coat the eggplant with miso mixture then broil in an oven for four Minutes.
Sprinkle sesame seeds and serve. Enjoy when hot.

Video

Notes

Traditional izakayas often serve Nasu dengaku for its scrumptious miso-glazed eggplant. This dish is vegan and made with minimal ingredients and is often a side dish or an appetiser. It's a perfect dish for a nasu dengaku night. It's a classic Japanese food that tastes wonderful, and is a good choice for a vegetarian.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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