Miso-glazed eggplant, or Nasu Dengaku, is a simple yet deeply flavorful Japanese side dish that's surprisingly easy to make at home. The sweet and savory miso glaze perfectly complements the tender, smoky eggplant, creating a delicious balance of textures and tastes. This comforting dish is perfect as a vegetarian main course, a vibrant accompaniment to grilled meats, or even a sophisticated addition to a Japanese-inspired dinner party. Its rich umami notes and satisfying sweetness make it a crowd-pleaser, regardless of culinary experience.
Forget complicated techniques and long prep times; this recipe delivers restaurant-quality results with minimal effort. The key lies in the perfectly balanced miso glaze and a simple roasting technique that brings out the eggplant's natural sweetness. Ready to transform humble eggplant into a culinary masterpiece? Let's dive into the step-by-step process and create this unforgettable miso-glazed delight.
Tools Needed
Ingredients
- White Miso Paste
- Sugar
- Sake
- Eggplant
- Oil
- Roasted Sesame Seeds
Step-by-Step Instructions
Step 1. Prepare and Marinate Eggplant
- In a bowl, mix miso paste, sugar, and sake. Set aside.
- Cut eggplant in half lengthwise. Make slits in the flesh crosswise, about 1/8 to 1/4 inch deep, without cutting all the way through.
- Submerge cut eggplant in a bowl of water to prevent browning.
- Spread the miso paste mixture over the inside of the eggplant.
Step 2. Pan-Fry and Glaze
- Heat oil in a pan and fry the eggplant flesh over medium-low heat for about 10 minutes. For larger eggplants, fry longer.
- Drizzle oil on the outside of the eggplant and spread evenly for a shinier look.
Step 3. Bake to Perfection
- Preheat oven to 350°F (175°C).
- Bake in the oven for another 5 minutes at 350°F (175°C), until slightly charred.
Step 4. Garnish and Serve
- Sprinkle with roasted sesame seeds and serve warm.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Increase the amount of miso paste mixture if you prefer more sauce.
- You can use red miso, white miso, or a combination of both. For a gluten-free version, use gluten-free miso.
Nutrition
- Calories: 200-300
- Fat: 10-20g
- Carbs: 20-30g
- Protein: 2-5g
FAQs
1. Can I use a different type of eggplant?
Yes! Japanese eggplants are ideal, but globe eggplants work well too. Just make sure to prick them well before roasting to prevent them from exploding.
2. What if I don't have mirin?
You can substitute mirin with a mix of 1 tablespoon of sake and 1 teaspoon of sugar. Dry sherry or even a touch of white wine will also work in a pinch.
3. How can I store leftovers?
Store leftover miso-glazed eggplant in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated gently in the microwave or oven.
This simple recipe elevates the humble eggplant into a truly special dish. Enjoy the rich, savory flavors of your homemade Miso Glazed Eggplant, perfect as a side or a light meal. From now on, eggplant will never be just a vegetable; it will be a star of your culinary repertoire.