Japanese 20 min

Spicy Miso Eggplant (Nasu Dengaku)

Name: Spicy Miso Eggplant (Nasu Dengaku)
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 Japanese eggplants, halved lengthwise; 3 tablespoons white miso paste; 2 tablespoons mirin; 1 tablespoon sake; 1 tablespoon sugar; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; Toasted sesame seeds and sliced green onion for garnish

vegetarianvegandairy-freehealthyquick

Ingredientsfor 2

160

Cal

Protein

20g

Carbs

Fat

14 Japanese eggplants, halved lengthwise
23 tablespoons white miso paste
32 tablespoons mirin
41 tablespoon sake
51 tablespoon sugar
61 teaspoon sesame oil
72 tablespoons vegetable oil
8Toasted sesame seeds and sliced green onion for garnish

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Instructions

1
Preheat broiler to high (500°F). Score the cut surface of each eggplant half in a crosshatch pattern, cutting about 1/2-inch deep. This helps the miso glaze penetrate and promotes even cooking. Brush all surfaces generously with vegetable oil.
2
Place eggplant cut-side down on a lined baking sheet. Broil 6–8 minutes until the skin is slightly blistered and the flesh is nearly cooked through.
3
Meanwhile, whisk miso paste, mirin, sake, sugar, and sesame oil until completely smooth. The dengaku miso should be a spreadable paste, not runny.
4
Flip eggplant cut-side up. Spread a generous layer of dengaku miso over each cut surface, about 1 tablespoon per half. Return to the broiler for 3–4 minutes until the miso glaze bubbles, caramelizes, and turns deep golden-brown at the edges. Watch closely — it can burn quickly.
5
Sprinkle with sesame seeds and green onion. Serve immediately as an appetizer or side dish. The contrast of the silky, sweet-savory miso with the smoky, yielding eggplant is sublime.