Description
Miso Glazed Eggplant, also known as Nasu Dengaku, is a traditional Japanese dish featuring grilled eggplant topped with a sweet and savory miso glaze.
Ingredients
Scale
- 2 medium eggplants
- 1/4 cup white miso
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
Instructions
- Preheat your grill or oven to 400°F (200°C).
- Cut the eggplants in half lengthwise.
- Score the flesh of the eggplants in a diamond pattern.
- Brush the eggplants with vegetable oil.
- Grill the eggplants cut side down for about 5-7 minutes until they are tender.
- In a bowl, mix miso, mirin, sugar, and sake until smooth.
- Flip the eggplants and spread the miso mixture on top.
- Grill for an additional 5 minutes until the glaze is bubbly and caramelized.
- Remove from heat and sprinkle sesame seeds on top before serving.
Notes
- This dish pairs well with steamed rice.
- You can adjust the sweetness of the glaze to taste.
- Serve hot or at room temperature.
Nutrition
- Serving Size: 1 eggplant half
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Miso Glazed Eggplant, Nasu Dengaku, Japanese eggplant recipe