Description
Miso glazed eggplant is a Japanese dish called Nasu Dengaku. It features grilled eggplant topped with a savory miso sauce.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup miso paste
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Chopped green onions for garnish
Instructions
- Preheat your grill or oven to 400°F (200°C).
- Slice the eggplants in half lengthwise.
- Score the flesh in a diamond pattern.
- Brush the eggplants with sesame oil.
- Grill or bake the eggplants for 15-20 minutes until tender.
- In a bowl, mix miso paste, mirin, sugar, and soy sauce.
- Spread the miso mixture evenly over the eggplants.
- Return the eggplants to the grill or oven for an additional 5-10 minutes.
- Garnish with chopped green onions before serving.
Notes
- Choose firm eggplants for the best texture.
- Adjust the sweetness of the miso glaze to your taste.
- Serve this dish warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling or Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 eggplant half
- Calories: 120
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Miso Glazed Eggplant, Nasu Dengaku, Japanese Eggplant Dish