Miso glazed eggplant with nori and sesame dressing

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14 January 2021

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This recipe for miso glazed eggplant or Nasu Dengaku is sure to become a family favourite. Top with nori for an extra serve of superfood goodness.

Serves 4


3 eggplants (about 400g each), halved lengthways, flesh scored in a cross-hatch pattern

Rice bran oil, for brushing

Spring onion, julienne cut, to serve

Wild or farmed nori fronds, roasted sesame seeds, and tatsoi cress (optional), to garnish

Rice (optional) to serve

Miso glaze

75g (1⁄4 cup) shiro (white) miso paste

2 tablespoon mirin

1 tablespoon light soy sauce or shoyu

1 teaspoon sesame oil


2 teaspoon light soy sauce or shoyu

1 1⁄2 teaspoon brown rice vinegar

1 teaspoon sesame oil


1. For the miso glaze and dressing, simply combine ingredients in separate bowls.

2. Preheat oven grill to high heat and line a baking tray with baking paper.

3. Brush eggplant with oil, season with salt and place on tray cut side up. Grill until golden and just tender (8-10 minutes).

4. Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh side down over high heat.

5. Drizzle eggplant with dressing, top with spring onion, nori fronds, sesame seeds and tatsoi cress.

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