Japanese miso eggplant (Nasu dengaku) recipe
It takes around 15 minutes to prepare this easy recipe. Having a delicious taste and extraordinary appearance, this recipe can be used when time is short or you want something light and mouth-watering. It serves 2 to 3 people and can be presented to guests to make a statement of original Japanese delight.
Servings 3 people
Cost $8
Ingredients
- 6 regular-sized Japanese eggplants weighing around 700 grams
- 1 small onion sliced
- ½ cup miso paste or soybean paste
- 4 tsp ginger minced
- 1 tbsp mirin
- 2 tsp sesame oil
- 1 tbsp sugar
- 2 tbsp olive or vegetable oil
- 1 tbsp sake
- Salt and pepper to taste
Instructions
- Preheat the oven at 230°C (450°F), which will take about 20 minutes.
- Vertically slice the eggplants and place them on a tray with butter parchment paper in between. Make a few knife carvings on the inside to add a cubicle design pattern (like in Diana's video).
- Brush olive or vegetable oil on the sliced sides and add salt and pepper according to taste.
- Bake for about 20 minutes or until the center gets soft and creamy, and the outer peel turns dark.
- In the meantime, make a mixture of iso paste, ginger, sesame oil, mirin, sugar, and sake.
- Spread this miso mixture on the eggplants so the sliced flesh parts are filled with the paste.
- Broil on the grill of the oven for another 5 minutes.
- Garnish with sesame seeds, salt, and pepper. Serve right away!
Notes
Flip the eggplants in between for thorough baking. This dish is best when served hot.
