Nasu Dengaku
Roasted eggplants with a delicious miso glaze
Ingredients
- 1 Large Aubergine/Eggplant
- ½ tbsp. Vegetable Oil
- ½ tbsp. Sesame Oil
- 1 clove of garlic
- 1½ tbsp. miso paste
- 1 tbsp cooking sake
- ¼ tsp White sesame seeds
- ⅛ tsp white sugar
- sliced red chilli optional
- 5-8 drops of liquid smoke optional
Instructions
- Pre heat the oven to 180 degrees celcius and prepare a small baking tray with aluminium foil and a bit of oil brushed over it
- Cut the eggplant lengthways in half, then score the flesh by cutting diagonal lines using a knife. Repeat to create lines perpendicular to the ones already created to create a square pattern
- Sprinkle salt over the eggplant flesh and place a paper towel over the it and set aside for 15 minutes
- In the meantime, combine the miso, garlic, mirin, cooking sake, sugar, sesame oil, and half of the vegetable oil or butter. Set this aside to allow the sugar to dissolve
- Once the eggplant has rested, gently press the paper towel into the flesh to soak up any moisture from the eggplant
- Arrange the eggplant in the baking tray and massage the remaining vegetable oil or butter into the skins of the eggplant
- Using a brush, spread the prepared miso paste over the scored flesh. We will be brushing a few times during the process so don't finish all of it!
- Place the eggplant in the oven, and brush over with the miso paste mixture every 10 minutes. There will still be some paste mixture left
- Remove the eggplant from the oven after it has turned golden brown, soft and really fragrant
- If you are using liquid smoke, add it to the remaining miso mixture then brush this all over the hot eggplant and serve fresh! If you are not sing the liquid smoke, simply brush the remaining miso mixture and serve! Top with the sesame seeds and chilli (if using) before serving