Nasu Dengaku (Japanese Miso Glazed Eggplant)
User Reviews
5.0
27 reviews
Excellent
Nasu Dengaku (Japanese Miso Glazed Eggplant)
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Put on your big-boy (egg)pants. Particularly if you wear (Auber)jeans. You miso well try this delicious miso glazed eggplant recipe!
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Ingredients
- 3 small eggplants
- 1 tablespoon toasted sesame oil
- 3 tablespoons Miso paste
- 4 teaspoons sesame oil
- 1 clove garlic minced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon grated ginger
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons water
Garnish:
- 2 teaspoons toasted sesame seeds
- 1 scallion thinly sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise. Use a sharp knife to make diagonal cuts or a criss-cross pattern, scoring the inside of the aubergine. This should create a pattern of 1 cm. Squares or diamonds. Ensure the cuts are deep, while leaving the skin intact so the eggplant doesn’t fall apart.
- Brush the flesh side of the eggplants with one tablespoon of toasted sesame oil.
- Heat a large oven-safe skillet or pan over medium-high heat. Place the eggplants flesh side down in the pan and cook for 3-4 minutes until they develop a golden-brown sear.
- While the eggplant is cooking, in a small bowl, combine the white miso paste, sesame oil, minced garlic, crushed red pepper flakes, grated ginger, tamari, rice vinegar, maple syrup, and water. Mix well until the ingredients are thoroughly combined.
- Flip the eggplants over and spoon the miso mixture evenly over the flesh side.
- If your skillet or pan is oven safe, transfer it to the preheated oven and bake for 15-20 minutes until the eggplants are tender and the miso glaze is caramelized and bubbling. If your pan is not oven safe, carefully transfer the eggplant to a parchment paper-lined baking pan before roasting.
- Remove the eggplants from the oven and let them cool slightly.
- Garnish the miso-glazed aubergines with toasted sesame seeds and thinly sliced spring onions before serving.
Equipments used:
Notes
- Choose the Right Eggplants: Opt for small to medium-sized eggplants that are firm and shiny. These tend to have fewer seeds and a more tender texture, which works well for this recipe.
- Even Cuts: When scoring the eggplant, aim for uniform cuts to ensure even cooking and flavor absorption. Diagonal cuts or a criss-cross pattern about 1 cm deep are perfect.
- Choose the Right Eggplants: Opt for small to medium-sized eggplants that are firm and shiny. These tend to have fewer seeds and a more tender texture, which works well for this recipe.
- Even Cuts: When scoring the eggplant, aim for uniform cuts to ensure even cooking and flavor absorption. Diagonal cuts or a criss-cross pattern about 1 cm deep are perfect.
- Mindful Baking Time: Keep an eye on the eggplants while baking. Aim for tender, caramelized results, but avoid overcooking, which could result in mushiness, or burnt glaze.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
491mg
(20%)
Potassium
582mg
(17%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
80IU
(2%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 491mg | 20% |
| Potassium | 582mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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