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
Ingredients
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
Dressing
2 teaspoon light soy sauce or shoyu
1 1⁄2 teaspoon brown rice vinegar
1 teaspoon sesame oil
Steps
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.
