Try this Japanese miso eggplant recipe
Originating from Japan, the miso eggplant, or nasu dengaku, is a traditional dish that highlights the unique flavors of miso paste and the creamy texture of eggplants. This dish is often enjoyed as a side or a main course in vegetarian meals. With its simple ingredients and rich umami taste, it's a testament to the elegance of Japanese cuisine. Check out the recipe and let's get cooking!
Gather the following ingredients
To prepare this dish, you will need two large eggplants, three tablespoons of miso paste (preferably white for a milder flavor), two tablespoons of mirin, one tablespoon of sugar, one tablespoon of soy sauce, two teaspoons of sesame oil, and one teaspoon of finely chopped green onions for garnish. Optional additions include sesame seeds and ginger.
Preparing the eggplant
Slice the eggplants in half lengthwise and score the flesh in a diamond pattern to enhance flavor absorption. Brush each half with sesame oil, ensuring all sides are lightly coated. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the eggplants for roughly 25 minutes, or until they have softened and are thoroughly cooked through.
Making miso glaze
As the eggplants bake, start on the miso glaze. In a bowl, whisk together miso paste, mirin, sugar, and soy sauce until they form a smooth blend. The consistency should be perfect for spreading; if it's too thick, incorporate a bit of water to thin it slightly. This glaze will later coat the eggplants, infusing them with savory sweetness.
Glazing and broiling
Once the eggplants are tender and baked through, remove them from the oven. Carefully spread a generous layer of the miso glaze over each half, making sure it fills the scored lines. After glazing, set your oven to broil. Return the eggplants to the oven, letting them broil for three to five minutes. Watch as they develop a beautifully caramelized top.
Final touches
After baking, let the eggplants cool slightly. Sprinkle with green onions, and if desired, sesame seeds or ginger. These garnishes add flavor and visual appeal. Serve the eggplants warm, enjoying them as a standalone vegetarian dish or as part of a larger meal. This allows for a full appreciation of their savory sweetness and soft texture.
