Nasu Dengaku (Japanese Miso Glazed Eggplant)
User Reviews
5
Nasu Dengaku (Japanese Miso Glazed Eggplant)
Description
Nasu Dengaku involves slicing small eggplants lengthwise and carefully scoring the flesh to create a criss-cross pattern that allows the miso glaze to penetrate deeply and cook evenly. After brushing with toasted sesame oil, the eggplants are seared flesh-side down until golden brown to develop a caramelized surface. The miso glaze, made from white miso paste blended with toasted sesame oil, garlic, ginger, tamari, rice vinegar, maple syrup, and a bit of water, is spooned over the seared flesh. The dish is then baked under moderate heat to allow the glaze to caramelize slightly without burning. Garnishes of sesame seeds and sliced scallions enhance the nutty flavor and add a fresh bite. The result balances umami from the miso and tamari with sweetness and mild heat from ginger and red pepper flakes, while the eggplant becomes tender yet holds its shape.
This dish can serve as a side or vegetarian main, offering complex flavors and a soft, glazed texture. It is a thoughtful way to prepare eggplant that embraces traditional Japanese seasoning techniques and ingredients.
Ingredients
- 3 eggplant small size
- 1 tablespoon sesame oil toasted
- 3 tablespoons miso paste
- 4 teaspoons sesame oil
- 1 clove garlic minced
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon ginger grated
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons water
Garnish:
- 2 teaspoons sesame seeds toasted
- 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.
Notes
- Select small to medium eggplants that are firm and shiny for better texture and fewer seeds.
- Score the eggplant flesh evenly with 1 cm deep diagonal or criss-cross cuts to ensure even cooking and flavor absorption.
- Watch baking time closely to avoid overcooking and resulting mushiness or burnt glaze; look for tender, caramelized eggplant.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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