MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
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Misbah Uddin
[email protected]This recipe was a bit bland for my taste. I think I would have preferred a more flavorful glaze.
Msuya Emmanuel
[email protected]I made this dish for a party and it was a hit! Everyone loved the flavor of the miso glaze and the eggplant was cooked perfectly.
CamoShark
[email protected]This dish was easy to make and the results were delicious. The eggplant was tender and the glaze was flavorful. I would definitely recommend this recipe.
Henry Chinedu
[email protected]I'm not usually a fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was cooked perfectly and the glaze was delicious. I'll definitely be making this again.
Fatima Siddique
[email protected]This dish was a bit time-consuming to make, but it was worth it. The eggplant was tender and the glaze was delicious.
Mehboob ld TV
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler recipes.
Ni Emzy
[email protected]The eggplant was a bit too oily for my taste.
Sameera Jayaruwan
[email protected]This recipe was a bit bland for my taste. I think I would have preferred a more flavorful glaze.
Abdul Jabbar
[email protected]I made this dish for a party and it was a hit! Everyone loved the flavor of the miso glaze and the eggplant was cooked perfectly.
Jimmy Igo
[email protected]This dish was easy to make and the results were delicious. The eggplant was tender and the glaze was flavorful. I would definitely recommend this recipe.
VK
[email protected]I'm not a big fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was cooked perfectly and the glaze was delicious. I'll definitely be making this again.
Goldie Morris
[email protected]This recipe was a bit time-consuming, but it was worth it. The eggplant was tender and flavorful, and the glaze was perfect.
Cool Pringle
[email protected]The eggplant was a bit overcooked for my taste, but the glaze was delicious.
Sherry Golding
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred a more savory glaze.
ismaila adegboyega
[email protected]I love the combination of flavors in this dish. The miso glaze is savory and slightly sweet, and it pairs perfectly with the tender eggplant. I also appreciate that the recipe is relatively simple to make.
Rehan Haider
[email protected]This recipe was easy to follow and the results were delicious. The eggplant was tender and the glaze was flavorful. I will definitely be making this again.
ZEYOUNG
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The miso glaze was so flavorful and the eggplant was cooked to perfection. I'll definitely be making this again!
Rj Khan
[email protected]This miso-glazed eggplant was a hit! The glaze was perfectly balanced, with a savory and slightly sweet flavor that complemented the tender eggplant slices perfectly. I'll definitely be making this again.