VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)
adapted from Hayden Quinn's
Dish It Up
tested - 10+ times
Gluten Free, Vegan, Vegetarian
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medium sized black eggplants
generous pinch of sea salt flakes
finely grated ginger
white miso paste
white and black sesame seeds
finely sliced chives, micro herb - to garnish
Pre-heat oven to 200°C (convection)/180°C (fan-forced).
Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
Place the eggplants cut side up in a shallow rimmed baking tray.
Sprinkle with salt and gently rub the salt over the flesh.
Rest for 30 minutes.
Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.
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