Japanese Eggplant Dengaku (Miso glaze)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
- 4 japanese eggplants sliced (can substitute with italian eggplant also)
- 2 Tablespoons miso paste (without dashi (fish stock))
- 2 Tablespoons mirin
- 1/2 teaspoon shoyu (soy sauce)
- 1/2 teaspoon white sugar
- Sesame oil for brushing
- sesame seeds (as a garnish)
Instructions
- Preheat oven to 450 F. and line baking sheet with parchment paper.
- Wash and slice eggplant to about 1/2 in. in thickness and spread eggplant on baking sheet
- Bake for 7-8 minutes, remove as flesh appears to turn light brown.
Meanwhile, mix remaining ingredients – miso paste, mirin, soy sauce and sugar. - Once eggplant has baked, remove from oven, brush with sesame oil and drizzle glaze over the top of each slice.
- Return to oven for another 4 to 5 minutes, watch closely to avoid burning the glaze.
Remove from oven, top with sesame seeds and serve
Notes
can substitute with Italian eggplant