Nasu Dengaku (Miso Glazed Eggplant)

🛒 Ingredients

• Eggplant 250 g · 62 kcal
• White Miso Paste 30 g · 63 kcal
• Mirin (Sweet Cooking Rice Wine) 15 g · 41 kcal
• Sake (Cooking Sake) 15 g · 15 kcal
• Granulated Sugar 12 g · 48 kcal
• Sesame Oil 14 g · 124 kcal
• Toasted White Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Slice eggplant lengthwise in half, score the flesh in a crisscross pattern without cutting through the skin, and brush generously with sesame oil.
2. Place eggplants cut-side up on a baking sheet and roast for 15-20 minutes, or until tender.
3. While eggplants are roasting, prepare the miso glaze by whisking together white miso paste, mirin, sake, and granulated sugar in a small bowl until smooth.
4. Remove eggplants from the oven and spread a generous layer of miso glaze over the scored flesh. Return to the oven and broil for 3-5 minutes, or until the glaze is bubbling and lightly caramelized.
5. Garnish with toasted white sesame seeds and serve immediately as a side dish or appetizer.