Miso Glazed Eggplant Recipe (なす田楽 - Nasu Dengaku)

By No Recipes · 25 min

Ingredients

Instructions

1. Preheat the oven to 500°F (260°C).
2. Cut the eggplant in half lengthwise. Score a border about 1/2 inch deep around the edge of each cut surface, then make crosshatch slits about 1/2 inch deep in the centre.
3. Rub most of the oil into the cut surfaces with your fingers, then rub any remaining oil into the skin.
4. Place the eggplant cut-side up on a baking tray and roast until tender and medium brown on top (15 to 20 minutes).
5. Meanwhile, stir the miso and sugar into the mirin until smooth and lump-free.
6. Remove the eggplant from the oven and spread a generous layer of glaze over the cut surfaces, into the crevices too.
7. Return to the oven for 5 to 7 more minutes until the glaze caramelizes, watching so it does not burn.
8. Remove from the oven, garnish with sesame seeds and chopped scallion, and serve right away.

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