Nasu dengaku/miso-glazed eggplant
Do I love eggplant? Yes. Do I love miso? Duh. Do I like paying for miso-glazed eggplant at a restaurant? Not particularly. Has it ever deterred me? Nah.
This dish is something I've enjoyed eating but have always had second thoughts ordering because it looked so simple to make... and I was right. Based off this recipe, with a few substitutions because I didn't have mirin or sake on hand. It still turned out pretty well though!
- 2 eggplants
- 3 tablespoons white miso paste
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon hot water
- 1/2 tablespoon honey
- Sesame seeds and spring onions to garnish
Cut eggplants in half, lengthways and score.
Sear in a hot pan, flesh side down for about 3 minutes, then flip over and cover for about 3 minutes as well, with a little water to ensure the eggplants are fully cooked. As the eggplant is cooking, combine the miso paste, honey, vinegar and water.
Line up the eggplants on a tray and spread the miso mix over eggplant.
Grill in the oven for about 5 minutes, or until browned.
Garnish, maybe take a pic for Instagram, then stuff your face.