Often when I think of eggplant, I go to Italian or mediterranean dishes, how about a unique Japanese dish. You will find this recipe easy to follow, and for little effort, you will produce a culinary master piece. Nasu Dengaku is most like a creme brûlée. The eggplant becomes creamy and the Miso glaze gives it a savory caramelized top.
Eggplant is in season, making the different varieties abundant, and easy to find. You can make this recipe using the larger varieties, but you have to add cooking time when cooking in the pan. The smaller varieties are easier to cook and achieve that creamy texture. Serve as a side with rice or as an appetizer at parties.
Happy eating friends!
1 tbsp Mirin
1 tbsp Sake
2 tbsp Brown Sugar
2 tbsp White Miso
1/2 tsp Sesame Oil
2 small Eggplant (or one medium/large)
2 tbsp Vegetable or Canola Oil
Toasted Sesame Seeds
Sliced Green Onions
- Place the mirin and sake in a small saucepan and bring to a simmer over medium heat for 2 minutes. Add the miso and stir until smooth. Stir in the sugar, and reduce to low. Continue to cook, stirring occasionally, while you cook the eggplant.
- Slice eggplant in half and using a knife, score the inside in small squares. Brush the scored side with sesame oil.
- Pre-heat oven to broil. In a pan over high heat, add Canola 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).
- 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 and starting to caramelized when you take it out of the oven. Remove from heat, rest for 5 minutes and enjoy with sesame seeds and green onions!
Tip: For bigger eggplants score the inside even deeper so it will cook through more evenly.