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.
Happy eating friends!
2-3 tablespoons Olive oil
several pinches Kosher Salt for Potatoes
1 Sweet potato, washed
3 large golden Beets, scrubbed clean with roots and leaves trimmed – peel & cut into 1/2 inch wedges
1 small white or yellow Onion, roughly chopped
1 tablespoon of Coconut oil
3 cups of organic Vegetable broth
2 cloves of Garlic, peeled
1 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Tumeric
1 teaspoon Kosher Salt
1/4 teaspoon coarse ground Pepper
Vegan Sour Cream
1 cup raw Cashews
2 teaspoons Apple Cider vinegar
1/2 fresh squeezed Lemon juice (you can substitute a lime)
1/8 teaspoon Kosher Salt
Tip: The cashew nuts and apple cider vinegar are what make this taste so wonderful. You can use other nuts but make sure at least half of the nuts are cashews.
3/4 cup loosely packed fresh Mint leaves, Dill, and/or Sage (use any variation)
1/2 cup loosely packed fresh flat-leaf Parsley sprigs, (or Basil)
1 large Scallion, chopped (1/2 cup)
1/4 cup extra-virgin Olive oil
2 tablespoons Water
1/4 teaspoon Salt
Tip: If you use more herbs than the measurements above be sure to add more olive oil. For every half cup of herbs you go over add in 1 tablespoon of olive oil. Be sure to add salt to taste.
- Preheat oven to 450°F, and line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
- Cut potatoes in half, length wise.
- Coat potatoes all sides with olive oil and salt, and place cut side down on lined baking sheet. Sprinkle potatoes with turmeric and additional salt.
- Bake at 450°F for 30 minutes until done. Check with fork for doneness.
- Place beets, onion and garlic on a large piece of foil on a baking sheet. Drizzle with coconut oil and season with cumin, coriander salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a fork, 25 to 30 minutes.
- Combine the beets, onions, garlic, sweet potato and vegetable broth; puree until smooth in either your blender or food processor. Serve with sides
- In a food processor add herbs in batches and pulse until finely chopped.
- With motor running add olive oil in a stream, then water and salt, blending until incorporated.
Vegan Sour Cream Preparation
- Place cashews in a cup or small bowl, and cover by a 1/2 inch with boiling water. Let soak for 30 minutes.
- Drain cashews and place in a blender with vinegar, lemon, salt and about a 1/4 cup of water. Blend until very smooth, adding more water as required to puree the mixture.