Miso Roasted Japanese Eggplant - Nasu Dengaku
There is a reason why this Japanese miso eggplant is so popular in restaurants. It's so good! A sweet umami-rich miso glaze elevates eggplants to a whole new level. And it's so easy and quick to make - only 15 minutes of preparation time!
Servings 4 people
- 1 lb (450g) Japanese eggplants
- 4 tbsp sesame oil
- 2 tbsp white miso
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 2 cloves garlic , grated
- 1 tbsp grated ginger
- 3 green onions , chopped
- sesame seeds , for topping (optional)
Preheat the oven to 350°F (175°C).
Cut the tops off of the eggplants and cut them lengthwise in half. Score the flesh in a diagonal crosshatch pattern with the point of a knife without cutting all the way through. Arrange the eggplants in a baking tray or a baking dish.
In a bowl, mix together the sesame oil, white miso, maple syrup, rice vinegar, garlic, ginger, and chopped green onions.
Spread the mixture on each eggplant half. Cover with foil and bake for 20-25 minutes.
Uncover, raise the temperature to 425°F (220°C) and bake for 10-15 minutes more.
Sprinkle with sesame seeds on top and serve.
Calories: 181kcal | Carbohydrates: 12.8g | Protein: 2.2g | Fat: 14.3g | Sodium: 3.2mg | Sugar: 7g | Vitamin C: 5mg