Miso aubergine/eggplant (Nasu Dengaku)

Processed with MOLDIV
Processed with MOLDIV

Nasu Dengaku is a classic Japanese dish made with eggplant brushed with a sweet, salty miso glaze-umami at its best

I use this marinade on other creations too, like asparagus or broccoli for an extra dimension

The dish takes 5 minutes to prepare and 7 minutes to cook and is good as a side dish or a main

You can cook the eggplant in the oven whilst you are cooking something else, or in a frying pan to save time

You want the end result to look a little blackened as the glaze cooks

Easy, tasty, healthy, vegan, YUM!

Ingredients

  • 2 small eggplants or 4 long Asian ones
  • 2 tbsp. coconut oil
  • 2 tbsp. white miso
  • 2 tbsp. maple syrup
  • 1 tsp. sake (optional)

(Optional extras: You can use honey if not a vegan dish, or your choice of sugar syrup. I few little sprinklings of sesame seeds at the end will make it look more authentic or the green ends of spring onions/scallions)

Method

  • Mix the marinade together (miso, maple, sake)
  • Score the eggplant diagonally both ways and cover with the coconut oil
  • Place in a preheated oven of 180c/300f
  • Cook for 7 minutes or until soft
  • Cover with the marinade and place under the grill for 30-60 seconds
  • Allow to cool before serving

 

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