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Miso Glazed Eggplant Recipe: A Savoury Delight

Miso glazed eggplant, also known as Nasu Dengaku in Japanese cuisine, is a delectable dish that proves to be an essential addition to any culinary repertoire. Rich in umami, this versatile recipe showcases the deep flavours of miso, harmoniously complemented by the natural sweetness of roasted eggplant. It is a perfect accompaniment to rice and can even serve as a satisfying vegetarian main dish.

Ingredients

To prepare miso glazed eggplant, you will need the following ingredients:

• 2 medium-sized Japanese eggplants (or 1 large globe eggplant)
• 3 tablespoons miso paste (white or red, depending on your preference)
• 2 tablespoons sugar (brown sugar works wonderfully)
• 1 tablespoon rice vinegar or mirin
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger (optional)
• Sesame seeds for garnish
• Chopped spring onions for garnish

Instructions

1. Prepare the Eggplants

Begin by preheating your oven to 200°C (180°C for fan ovens) or 400°F. Rinse the eggplants under cold water, then slice them in half lengthwise. Using a sharp knife, make shallow diagonal cuts in the flesh of the eggplant, ensuring not to cut through the skin. This will help the miso glaze penetrate the eggplant and enhance the overall flavour.

2. Salt the Eggplants

Place the eggplant halves cut-side up on a baking tray lined with parchment paper. Scatter a pinch of salt over the flesh to draw out moisture, allowing the eggplants to become tender during cooking. Leave them for about 15-20 minutes, then pat dry with a kitchen towel.

3. Prepare the Miso Glaze

While the eggplants are draining, you can make the miso glaze. In a small bowl, combine the miso paste, sugar, rice vinegar (or mirin), sesame oil, soy sauce, and grated ginger if using. Mix well until the ingredients are fully incorporated into a smooth paste.

4. Roast the Eggplants

After patting the eggplants dry, brush the cut sides generously with the miso glaze. Place the eggplants cut-side up back on the baking tray. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelised on the edges. The miso glaze should bubble and turn a rich, dark brown.

5. Serve and Garnish

Once the eggplants are cooked, remove them from the oven. Allow them to cool slightly before serving. Garnish with a sprinkle of sesame seeds and finely chopped spring onions for an added crunch and freshness.

Serving Suggestions

Miso glazed eggplant pairs beautifully with steamed jasmine rice or a bed of quinoa. It can also be served as part of a larger Japanese-inspired meal, accompanied by dishes like edamame, sushi, or a refreshing cucumber salad. For those not adhering to a vegetarian diet, it complements grilled meats or fish splendidly.

Conclusion

Miso glazed eggplant is not only easy to prepare but also offers a delightful way to enjoy this nutritious vegetable. The combination of the miso glaze with the tender, roasted eggplant ensures that every bite is a mouth-watering experience. Whether you’re looking to expand your vegetarian offerings or simply want to indulge in a dish bursting with flavour, this recipe is well worth adding to your culinary collection. Enjoy!

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