Nasu Dengaku - Miso Glazed Eggplant

• Produce

  • 2 Eggplant, small

• Condiments

  • 1/4 cup Hatcho miso or 2 tbsp white miso mixed with
  • 2 tbsp Mirin

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on pickledplum.com

Description

Ingredients

• 2 small eggplant (or one medium/large one)
• 2 tbsp vegetable or canola oil
• ¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste
• 2 tbsp mirin
• 1 tbsp granulated sugar
• 1 tbsp sake
• sesame seeds

Directions

• Slice eggplant in half and using a knife, score the inside in small squares.
• In a pan over high heat, add oil and put the eggplant skin facing down.
• Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
• Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
• Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
• Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
• Sprinkle sesame seeds on top and serve hot.