Category: Main Course
Cuisine: Japanese
Yields:
2 Servings
Roasted Miso Eggplant (Nasu Dengaku)
A simple take on a Japanese sweet and sticky masterpiece
Ingredients
Adjust Servings
- Sauce
- To Serve
Instructions
- Heat the oven to 200 °C (180°C fan-forced).
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Cut the eggplant in half, length-ways.
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With a paring knife, cut the flesh into a 2.5 cm diamond pattern – cutting through, almost to the skin.
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Brush the surface with the oil and place in the oven on a baking tray. Roast for 30 minutes.
- Meanwhile, place the sauce ingredients in a bowl or small jug and mix to smooth paste.
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Remove the eggplant from the oven and brush with ⅔ of the sauce. Return to the oven and bake for a further 15 minutes.
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Brush with the remaining sauce and bake for a further 10 minutes – until it is soft all the way through – test with a skewer. If you wish you can cook, briefly, under the griller (broiler) to increase the caramellisation - but be very careful as it burns very easily.
- To serve, scatter over sesame seeds and spring onion.
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Serve over your favourite noodles and green vegetables.
Notes
Miso paste comes in several types - generally the darker the colour, the stronger the flavour.