Name: Miso Eggplant Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: japanese
Ingredients: 2 eggplants large; 2 tbs vegetable oil; 1/4 cup brown miso paste; 3 tbs mirin; 1 1/4 tbs granulated sugar; 1 1/4 tbs cooking sake; 1 tsp sesame seeds

by getfitorcooktryin Last updated on 07/10/2019

Better known as nasu dengaku, this recipe proves that eggplant is definitely the king of vegetables. - getfitorcooktryin

Ingredients

2 eggplants large
2 tbs vegetable oil
1/4 cup brown miso paste
3 tbs mirin
1 1/4 tbs granulated sugar
1 1/4 tbs cooking sake
1 tsp sesame seeds

Method

Step 1

Cut the eggplant length ways and score small squares being careful to not pierce through to the skin.
Step 2

Lightly salt the eggplant for 15 minutes prior to cooking to draw out moisture, this will ensure the eggplant is melt in your mouth delicious.
Step 3

While the moisture is being drawn out of the eggplant it’s time to mix the miso, sugar, mirin and sake in a bowl. And pre-heat a fan grilled oven to 160 degrees celsius.
Step 4

Put a pan on medium high heat with oil and place the eggplant skin side down and cook for 4-5 minutes until it turns brown and then flip and cook for a further 4-5 minutes with a lid on top.
Step 5

Once the eggplant is cooked through place into a foiled line tray. Brush on the Dengaku mixture being sure to cover the top surface of the eggplant and place in the oven. Please into the oven for 5 minutes or until the mixture starts to bubble.
Step 6

Serve hot and sprinkle with sesame seeds.