Miso Eggplant
Miso Eggplant, also known as Nasu Dengaku is a must try Japanese dish!
This recipe is inspired by a Miso Eggplant served at my favourite Japanese restaurant on Sydney’s North Shore - Izakaya Samurai. When i am there, 2 servings is a must!
I had to re-create it for myself, and have attempted it in many different ways, however have landed on this as the final recipe.
Miso Eggplant must have the perfect balance of sweet, salty and caramelised flavours and this recipe is just that!
Prep Time: 10min
Cooking Time: 20min
Serves: 2
Ingredients:
1 eggplant - medium sized
1/3 cup shiro miso paste (sweet white miso paste)
2.5 TBS Mirin
1.5 TBS Sake
1.5 TBS Brown Sugar
Olive oil
Sesame seeds and spring onions for garnish
Method:
Cut the eggplant in half longways
Place flesh side down in a bowl of water for 30 mins - this will help remove the bitterness
Preheat oven to 200c
Heat a frying pan to a medium-high heat
Dry the eggplants with paper towel and score the flesh into a diamond pattern
Drizzle the flesh in oil and rub all over
Place in the fry pan, flesh side down for 5 mins. Place a lid on the pan
Turn over, and brush the top with the miso glaze. Put a lid on and cook for a further 5 mins.
It is ready when the flesh feels soft (test with a fork).
Transfer to a lined baking tray (using a large spatula so it doesn’t fall apart), and cook for a few minutes in the oven until the miso starts to caramelise.
Top with sesame seeds, spring onions and enjoy!
