Japanese Miso Eggplant Nasu Dengaku
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 60 minutes
- 3 large eggplants
- 1/2 cup/125ml/4flozs. peanut or grapeseed oil
- 80g/3ozs. white or red miso paste
- 2 tablespoons/40ml/1.4flozs sake
- 2 tablespoons/40ml/1.4flozs mirin
- 2 tablespoons/40g/1.4ozs white sugar
- 2 teaspoons/10ml/0.3flozs. rice or white wine vinegar
- 1/2 teaspoon grated fresh ginger
- A few drops sesame oil
- 3 tablespoons/26g/1oz. sesame seeds
- 3 tablespoons/9g/0.31ozs finely chopped chives
Step 1 - Preheat oven to 180C/350F. Line a large baking tray with parchment. Slice the eggplants in half and flip them over and slice a little bit off the base so that the eggplant sits squarely on the baking tray. Score the eggplant on the main cut side in a diamond pattern but don't slice all the way through.
Step 2 - Brush each eggplant half with oil. The eggplant will soak it up. Bake for 35-45 minutes taking out half way to see if they need any more oil. The eggplant should be soft and yielding by the time it is done.
Step 3 - While it is baking make the miso sauce (this can be made 1-2 days ahead too). Place the miso paste, sake, mirin, sugar, vinegar and ginger in a small saucepan and simmer for a few minutes until the miso paste has dissolved. Add the sesame oil and stir.
Step 4 - Switch to the grill. Brush the eggplants with the paste and grill for 3-4 minutes. Add the sesame seeds and grill for a minute or until the seeds are toasted. Sprinkle with chives and serve.