Vegan Miso-Glazed Eggplant (Nasu Dengaku)
Description
A sassy and adventurous feminine twist, as if traveling the world through a dish.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Cut the eggplant in half lengthwise. With a sharp knife, make a few diagonal cuts on the flesh side of the eggplant, making sure not to pierce the skin. This will help the miso glaze to soak in.
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Brush the cut side of the eggplant with sesame oil.
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Place the eggplant halves, cut side down, on a baking tray lined with parchment paper.
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Bake for about 20 minutes until the flesh is soft.
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While the eggplant is baking, prepare the miso glaze. In a small pot, combine the miso paste, mirin, sake, and sugar. Cook over medium heat, stirring constantly until the mixture becomes smooth and slightly thickened.
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Take the eggplant out of the oven and carefully turn them over. Generously spread the miso glaze over the flesh side.
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Return the eggplant to the oven and broil on high for about 3-5 minutes or until the glaze is bubbling and begins to caramelize. Watch carefully to avoid burning!
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Remove from the oven and let cool slightly. Garnish with chopped green onions and a sprinkle of sesame seeds.
Servings 1
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 13g20%
- Sodium 700mg30%
- Potassium 732mg21%
- Total Carbohydrate 38g13%
- Dietary Fiber 9g36%
- Sugars 22g
- Protein 5g10%
- Vitamin A 0.02 IU
- Vitamin C 0.05 mg
- Calcium 0.04 mg
- Iron 0.05 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- If you don't have white miso, you can use red miso, but the flavor will be stronger. Maple syrup can be a substitute for sugar to give a natural sweetness.
Pairing:
- This dish pairs beautifully with steamed jasmine rice or quinoa to balance the savory flavors. A side of sautéed bok choy or spinach complements the dish.
Tip:
- Always choose eggplants that are firm to the touch. This ensures they're fresh and haven't turned bitter.
