Description
Discover the delicious and authentic Japanese side dish, Miso-Glazed Eggplant (Nasu Dengaku). This recipe features tender roasted Japanese eggplants coated in a savory-sweet miso glaze, broiled to caramelized perfection, and garnished with toasted sesame seeds and fresh green onions. It’s a vibrant, vegetarian delight that’s perfect as a flavorful side or a light main paired with steamed rice.
Ingredients
Scale
Eggplant and Oil
- 2 medium Japanese eggplants, halved lengthwise
- 2 tablespoons neutral oil
Miso Glaze
- 3 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon water
Garnishes
- 1 tablespoon toasted sesame seeds
- 2 tablespoons thinly sliced green onions
Instructions
- Preheat and Score: Preheat your oven to 400°F. Score the cut side of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. This helps the glaze penetrate and cooks the eggplant evenly.
- Brush and Sear: Lightly brush the cut sides of the eggplant with neutral oil. Heat a large ovenproof skillet over medium heat and place the eggplants cut side down. Cook for 4 to 5 minutes until the flesh is lightly browned, then flip and cook for an additional 2 minutes.
- Roast the Eggplant: Transfer the skillet with the eggplants to the preheated oven and roast for 15 to 20 minutes until the eggplant is tender when pierced with a fork.
- Prepare the Miso Glaze: While the eggplants roast, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, sesame oil, and water in a bowl until smooth and well combined.
- Broil with Glaze: Remove the eggplants from the oven and switch the oven setting to broil. Spread the prepared miso glaze evenly over the cut sides of each eggplant half. Broil for 3 to 5 minutes until the glaze bubbles and caramelizes, keeping a close eye to avoid burning.
- Garnish and Serve: Remove the eggplants from the oven and sprinkle the tops with toasted sesame seeds and thinly sliced green onions. Serve warm as a delicious side dish or with steamed rice for a complete meal.
Notes
- If Japanese eggplants are unavailable, substitute with one large globe eggplant cut into thick slices.
- Adjust the sugar quantity in the glaze to balance the saltiness of the miso according to your taste preferences.
- For a vegan version, ensure the granulated sugar used is vegan certified.
- Serve alongside steamed rice to create a satisfying and complete Japanese meal.
