Eggplant is best when it is charred on the outside and creamy inside, and this Japanese preparation is the best way to get there. Four small eggplants halved lengthwise, brushed with vegetable oil, and cooked over an open flame or in a toaster oven until the flesh is soft and the skin is blistered. Topped with a salty-sweet dengaku sauce and toasted sesame seeds. Placed back under the toaster oven for a minute to caramelise the glaze.
The dengaku sauce is glossy and dark, salty and sweet at the same time. It caramelises on the surface of the hot eggplant and forms a thin crust you break through with your chopsticks. The sesame seeds are warm and nutty on top. This is Japanese comfort food that takes fifteen minutes and requires almost nothing in the pantry. I could eat this every night the eggplants are good at the market.
Tips for Making Nasu Dengaku
Cook until the flesh is completely soft
Score the cut side of each eggplant half in a crosshatch pattern. Brush with vegetable oil. Cook over a flame, on the stove, or in a toaster oven until the flesh is creamy and the skin is wrinkled.
Under-cooked eggplant is spongy and bitter. Fully cooked eggplant collapses when you press it and tastes mild and sweet.
Caramelise the sauce under heat
Spread the dengaku sauce over the cooked eggplant and return to the toaster oven for one minute. The sauce should bubble and darken slightly.
Watch closely. The sauce goes from caramelised to burnt in seconds. One minute is usually enough.
Nasu Dengaku – Grilled Miso Glazed Eggplants
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegan
Description
Smoky grilled eggplants topped with a salty-sweet miso glaze, perfect as an appetizer or main dish with rice.
Ingredients
- 4 small Japanese eggplants, halved lengthwise
- 2 tablespoons vegetable oil, for brushing
- 3 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake or rice wine
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Grill the eggplant to bring out its smoky flavour, either on the grill over the stove top or in the oven toaster.
- Turn them over gently as the cooked eggplant can fall apart.
- Serve with a glossy, salty-sweet dengaku sauce.
- Place it back under a toaster oven for a minute to caramelize the miso sauce.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8
- Sodium: 300
- Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
Frequently Asked Questions
What is dengaku sauce?
A traditional Japanese sauce made from miso, mirin, sugar, and sake. It is salty-sweet and glossy. Many Japanese grocery stores sell it pre-made, or you can mix white miso with mirin and sugar over low heat.
What kind of eggplant?
Small Japanese or Asian eggplants are best. They are thinner, less seedy, and cook faster than large globe eggplants.
Can I use a regular oven?
Yes. Broil the eggplant for about ten minutes, then add the sauce and broil for one more minute. The toaster oven is faster but the oven works the same way.
we are also thinking about grating cheese over the whole meal at the end. also, dont have regular salt only chicken salt, do you think that will be ok?
its looking very nice
thank you for this good recipe. i am making it now, and am not sure if it will work out well but it is looking good. i do not have a few of the ingredients for the sauce. no ginger or sesamy oil. we are also puting it in the oven stead of the grill **( is this OK?). we decided to serve tonight with brown rice (which is in the cooker at the moment) and some wedges. we will see how it goes,mmmm yummy. wish us luck !