Miso glazed eggplant or nasu dengaku is a delicious classic Japanese side dish made with eggplant and a miso glaze. Think caramelised meets savoury umami flavours matched with the rich eggplant. Perfectly paired with some sushi rice, steamed Asian greens and protein of your choice. You can also use this glaze recipe to marinate meat or seafood.
Preheat oven to 180°C. Mix all ingredients minus sesame seeds together in a bowl until combined. Slice your eggplant vertically and score in a criss-cross pattern and top with a generous amount of the miso sauce. Sprinkle with sesame seeds and bake in the oven at 180°C for 15-20 minutes or until golden. Serve with rice, stir fry Asian vegetables and protein of your choice!