Nasu Dengaku - Miso Glazed Eggplant

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 small eggplant

2 tablespoons vegetable oil or other neutral oil

1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)

2 tablespoons mirin

1 tablespoon granulated sugar

1 tablespoon sake

Sesame seeds, for topping

Directions

Prepare the eggplant

Slice eggplant in half lengthwise, and score the inside in small squares (crosshatch) with a knife.

Pan fry the eggplant

In a pan over high heat, add oil and place the eggplant outer skin facing down. Cook for a few minutes until the skin is brown.

Flip and cover

Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).

Prepare the miso glaze

Meanwhile, in a bowl, mix miso, mirin, sugar and sake. Whisk until mixed thoroughly.

Glaze the eggplant

Cover a cooking tray with foil and place the eggplant on top (skin side down). Brush the miso dengaku glaze on top of each eggplant until all the surface is coated.

Broil the eggplant

Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.

Garnish and serve

Sprinkle sesame seeds on top and serve hot.

Nutrition

• Serving Size: 1 eggplant
• Calories: 288
• Total Fat: 15.8g
• Saturated Fat: 2g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 92mg
• Total Carbohydrate: 27.9g
• Dietary Fiber: 4.3g
• Total Sugars: 15.6g
• Protein: 4.9g