• 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 180
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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 medium eggplants
  • 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:

  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplants in half lengthwise, then score the flesh in a diamond pattern.
  3. Place the eggplants face-up on a baking sheet and bake for about 20 minutes until soft.
  4. Meanwhile, mix mirin, sake, miso, sugar, and ginger in a bowl to make the glaze.
  5. Remove eggplants from the oven, spread the miso glaze over the surface.
  7. Garnish with sesame seeds and spring onions before serving.

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Vegor “The scientist”

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