Japanese cuisine · Vegetable Dishes

Nasu Dengaku

Oven-melted eggplant halves under a sweet-salty miso glaze – pure umami.

Ingredients · for 2 servings

• 2 eggplants
• 3 tbsp miso paste (dark)
• 2 tbsp mirin
• 1 tbsp sake (or water as a substitute)
• 1 tbsp sugar
• 3 tbsp oil
• 1 tsp sesame seeds
• 2 spring onions

Instructions

1. Halve the eggplants lengthwise and score the flesh deeply in a diamond pattern, without cutting through the skin.
2. Brush the cut sides with oil and bake at 200 °C for 20–25 min, until the flesh is completely soft.
3. Mix the miso, mirin, sake and sugar and simmer for 2 min into a glossy glaze.
4. Spread the glaze thickly over the hot eggplant halves.
5. Caramelize under the grill for 2–3 min, until the miso crust bubbles and turns dark and glossy.
6. Serve with sesame seeds and spring onion rings – eat straight from the dish with a spoon.