Miso Glazed Eggplant | Nasu Dengaku Recipe
This Japanese style cooked eggplant is so quick and easy to prepare. You can have a delicious lunch or dinner in less than half an hour, using only 4 ingredients!
Ingredients
- 4 medium sized eggplants
- 80 g white miso
- 30 ml mirin
- 1 tsp maple syrup
- 1 tsp sriracha optional
Instructions
- Put into a bowl all ingredients for the glaze and combine well; add 2-3 tbsp of water if too thick; set aside;
- Preheat the oven at 190°C;
- Cut each eggplant in half, lengthwise; score the inside flesh of each half eggplant with a sharp knife in a criss-cross pattern;
- Coat the bottom of a pan with oil and cook each piece of eggplant about 2 minutes on each side, until the flesh softens and the skin turns brown;
- Place the eggplants on an oven grid with the skins facing down;
- Brush the surface of each eggplant half with miso glaze;
- Broil the eggplants for about 5 minutes, until the glaze starts bubbling;
- Remove from the oven and serve immediately with steamed rice.