MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
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Norman Manare
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the sweet and savory flavor of the miso glaze, and they didn't even realize they were eating eggplant!
Gumisiriza Asaph
[email protected]This recipe is a great way to use up leftover eggplant. I had some leftover eggplant from another recipe, and I wasn't sure what to do with it. I found this recipe online, and I'm so glad I did. The miso glaze was delicious, and the eggplant was cook
Danish Chandio
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The miso glaze was delicious, and the eggplant was cooked perfectly. I'll definitely be making this again!
Malaysia Huff
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant. I'll definitely be making this again!
Mpho Masike
[email protected]I'm always looking for new and exciting ways to cook eggplant, and this recipe definitely delivered. The miso glaze was unique and delicious, and the eggplant was cooked perfectly. I'll definitely be making this again!
Kayla White
[email protected]This recipe is a great way to sneak some vegetables into your kids' diet. My kids loved the sweet and savory flavor of the miso glaze, and they didn't even realize they were eating eggplant!
Pamela Clement
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover eggplant, and it's also a delicious and healthy side dish. I'll definitely be making this again!
Dawood jutt
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone raved about the delicious flavor of the miso glaze, and the eggplant was cooked to perfection. I'll definitely be making this again!
Jackie Gonzales
[email protected]This dish was a hit with my family! Everyone loved the sweet and savory flavor of the miso glaze, and the eggplant was cooked perfectly. I'll definitely be making this again!
Monir Fakir
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning. The eggplant was also a bit overcooked for my taste.
Sandra Cruz
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred a more savory glaze. The eggplant was cooked perfectly, though, and the panko breadcrumbs added a nice crunch.
Sidarth Subba
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of miso, but I'm so glad I did. The miso glaze was actually really delicious, and it paired perfectly with the eggplant. The eggplant was also cooked perfectly, and it was so tender a
Mamun Mai
[email protected]This recipe is a great way to use up leftover eggplant. I had some leftover eggplant from another recipe, and I wasn't sure what to do with it. I found this recipe online, and I'm so glad I did. The miso glaze was delicious, and the eggplant was cook
Kaseera Joyce
[email protected]I'm always looking for new and exciting ways to cook eggplant, and this recipe definitely delivered. The miso glaze added a unique and delicious flavor to the eggplant, and the panko breadcrumbs gave it a nice crunchy texture. I'll definitely be maki
Zacarias Francisco Huambo
[email protected]This dish was surprisingly easy to make, and the results were incredible. The miso glaze was the perfect balance of sweet and savory, and the eggplant was cooked perfectly. I highly recommend this recipe!
HUZAIFAISLAM 497
[email protected]I've never been a huge fan of eggplant, but this recipe has changed my mind. The miso glaze is amazing, and the eggplant is so tender and flavorful. I'll definitely be making this again!
Muzammil Qureshi
[email protected]OMG, this miso glazed eggplant is a game-changer! The flavors are so rich and complex, and the eggplant is cooked to perfection. I'm definitely adding this recipe to my regular rotation.