Miso Eggplant (Nasu Dengaku)

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 medium globe eggplants (or several Japanese eggplants)

2 tablespoons white miso

2 tablespoons mirin (substitute rice vinegar + 1/2 teaspoon more of sweetener)

1 tablespoon maple syrup

1 teaspoon toasted sesame oil

Directions

Preheat oven to 425F.

Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares , about ½-inch deep into the flesh, taking care not to pierce the skin. Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet. Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.

Meanwhile, whisk the sauce.

When eggplants are tender, carefully flip them over and liberally baste them with the sauce.

Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye; it goes fast! If you don’t have a broiler, bake for an additional 5- 10 minutes or until golden.

Garnish and serve!

Nutrition

• Serving Size: 1/2 eggplant
• Calories: 127
• Total Fat: 2.2 g
• Saturated Fat: 0.3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 51.5 mg
• Total Carbohydrate: 25.4 g
• Dietary Fiber: 8.7 g
• Total Sugars: 16.1 g
• Protein: 3.7 g