Roasted Miso Eggplant (Nasu Dengaku)

Roasted Miso Eggplant (Nasu Dengaku) A simple take on a Japanese sweet and sticky masterpiece
Servings: 2 yield(s)
Ingredients
  • 1 x 400 g Eggplant (aubergine)
  • 1 tbsp low-flavour oil
    • Sauce
  • 1 tbsp Red Miso paste (See Note)
  • 3 tsp Mirin
  • 1 tsp cooking Sake
  • 0.75 tsp brown Sugar
    • To Serve
  • Sesame seeds
  • 1 Spring Onion
Instructions
  1. Heat the oven to 200 °C (180°C fan-forced).
  2. Cut the eggplant in half, length-ways.
  3. With a paring knife, cut the flesh into a 2.5 cm diamond pattern – cutting through, almost to the skin.
  4. Brush the surface with the oil and place in the oven on a baking tray. Roast for 30 minutes.
  5. Meanwhile, place the sauce ingredients in a bowl or small jug and mix to smooth paste.
  6. Remove the eggplant from the oven and brush with ⅔ of the sauce. Return to the oven and bake for a further 15 minutes.
  7. 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.
  8. To serve, scatter over sesame seeds and spring onion.
  9. Serve over your favourite noodles and green vegetables.
Recipe Notes

Miso paste comes in several types - generally the darker the colour, the stronger the flavour.