-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Side Dish
- Allergens:soy
- Seasons:summer,fall
- Cuisines:
- Courses:dinner,lunch
Recipe Description
Nasu Dengaku, or miso glazed eggplant, is a classic Japanese dish that’s rich in umami flavor. This vegan version retains all the traditional tastes using a sweet and savory miso glaze. It’s a perfect side dish that adds a pop of flavor to any meal.
Ingredients
- 2 tablespoons mirin
- 2 tablespoons sake
- 4 tablespoons white miso
- 1 tablespoon sugar
- 1 teaspoon ginger, grated
- Sesame seeds, for garnish
- Spring onions, chopped, for garnish
Steps:
- Preheat your oven to 400°F (200°C).
- Cut the eggplants in half lengthwise, then score the flesh in a diamond pattern.
- Place the eggplants face-up on a baking sheet and bake for about 20 minutes until soft.
- Meanwhile, mix mirin, sake, miso, sugar, and ginger in a bowl to make the glaze.
- Remove eggplants from the oven, spread the miso glaze over the surface.
- Garnish with sesame seeds and spring onions before serving.
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Cuisines, Dinner, Lunch | No Comments » on Nasu Dengaku (Miso Glazed Eggplant)