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Miso-lacquered Eggplant
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
Nasu dengaku: that is the traditional name of this well-known Japanese dish. The eggplants are lacquered with miso and put in the oven so that they become deliciously soft and the miso caramelizes nicely. In Japan, this is often served as a side dish. You can serve rice or couscous with this, for example.
In this recipe, white miso was chosen. It is soft and sweet and is made even slightly sweeter by some extra sugar. This creates a layer of miso caramel on the eggplants. In this dish, the sweet, salty and earthy flavors of miso and eggplant come out well. Plus, it's easy to make!
Recipe
4 people
40 minutes
Ingredients
- 2 eggplants
- 50 g (Kyoto-style) white miso
- 2 tablespoons of (Isshi Soden) mirin
- 1 tablespoon of sugar
- oil
- 1 spring onion
- 2 tablespoons of toasted sesame seeds
Preparation
- Preheat the oven to 210 degrees Celsius.
- With a sharp knife, make diagonal incisions in the eggplant. Do not cut too deeply. Place them on a sheet of baking paper on a baking sheet and sprinkle with a little salt. Leave the eggplants for a while.
- Dilute the white miso with the mirrin and a dash of oil. Also add the sugar. Stir well and spread this over the eggplants. Cover the eggplants with aluminum foil and place the baking sheet in the oven.
- After 20 minutes, remove the foil from the eggplants and bake for another 15 minutes until soft.
- Cut the spring onion into very fine rings. Then sprinkle the sesame seeds and spring onion over the eggplants.