Miso Eggplant

by @scoopwholefoods

Miso glazed eggplant or nasu dengaku is a delicious class 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.

Servings: 2-3
prep time
5'
cook time
20'
total time
25'

Ingredients
  • 1-2 medium sized eggplants
  • 1 heaped tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 1 tsp agave syrup or maple syrup
  • 1 tsp minced ginger
  • toasted sesame seeds to top

Directions

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!