Miso glazed eggplant or nasu dengaku is a classic Japanese dish and sushi bar favorite. It’s an quick and easy preparation this time of year when eggplants are at their peak. Our garden has produced an amazing array of eggplants this summer. From fuchsia to dark purple, beautifully variegated lavender and white to pure white, they have loved our weeks of 90 degree plus temperatures and abundant rain. What we consider to be Asian eggplants are the long slim tapered varieties. Actually, Asian eggplants whether Chinese, Japanese, Thai or Indian can be round or pear shaped, pure white or lime green and as small as an egg. In this dish the creamy flesh of the eggplant is the blank canvas for the umami rich flavors of a sweet, salty and savory glaze.
Miso Glazed Eggplant
Serves 2-3
Ingredients
- 1 lb of Japanese eggplants
- Kosher salt
- 1 t sesame oil, plus additional for the baking sheet
- 1 T mirin
- 1 T sake
- 2 T white or yellow miso
- 1 T sugar or honey
- Toasted sesame seeds
Directions
- 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°F. Line a baking sheet with foil or parchment and brush it 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 too 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 all of the miso 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. Garnish with toasted sesame seeds.
