Vida Recetas Editorial
The eggplant is the star ingredient in this Nasu Dengaku recipe, a classic of Japanese cuisine that wins you over with its balance of sweetness and umami. This dish, whose name literally means 'miso-glazed eggplant', is perfect for those looking for an elegant vegetarian side dish or a flavorful appetizer.
The secret lies in the combination of white miso paste (mild and slightly sweet) with mirin and sake, which when baked creates a caramelized, shiny glaze over the creamy flesh of the eggplant. The contrast of textures –crispy on the outside, tender inside– and the final touch of sesame and green onion make this dish a memorable experience.
These eggplants are ideal as a side dish to steamed rice, grilled fish, or even as part of a vegetarian bowl. Although the traditional version is grilled, this oven adaptation is equally delicious and more practical. You can adjust the amount of sugar to your preference, or substitute white miso with red for a stronger flavor.
Prep
30 min
Servings
4
Preheat the oven to 400°F (200°C).
Score the cut side of each eggplant in half.
In a bowl, mix miso paste, mirin, sake, and sugar.
Spread the miso mixture over the cut side of the eggplants.
Bake for 20-25 minutes or until the eggplants are tender.
Garnish with sesame seeds and chopped green onions before serving.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
