NASU DENGAKU - MISO GLAZED EGGPLANT
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Provided by Caroline Phelps
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Nutrition Facts : ServingSize 1 eggplant, Calories 288 calories, Sugar 15.6 g, Sodium 92 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 4.3 g, Protein 4.9 g, Cholesterol 0 mg
EGGPLANT WITH SWEET MISO
From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).
Provided by AB_Fan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the caps from the eggplant and cut them in half lengthwise.
- Put the peanut oil in a large skillet, preferably non-stick, over medium heat. About 2 minutes later, add the eggplant, skin side down. Cook until nicely browned, adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. Turn and cook on the flesh side until brown, then continue to cook, turning as necessary, until tender, another 10 minutes or so.
- When the eggplant is almost done, combine the miso, sugar, mirin, and vinegar in a small saucepan over medium heat. Cook for about 1 minute, stirring. Remove the eggplant and spread a thin coating of the miso mixture over each half; top with the sesame seeds. Serve hot or at room temperature.
- You can also grill or broil this recipe: Start a charcoal or gas grill or preheat the broiler; the rack should be about 6 inches from the heat source. Brush the eggplant slices well with oil. Place, flesh side down, on a baking sheet or directly on the grill. Broil or grill, turning as necessary, until browned on both sides, brushing with more oil if the eggplant looks dry. Proceed with step 3.
Nutrition Facts : Calories 225.2, Fat 15.1, SaturatedFat 2.6, Sodium 669.2, Carbohydrate 21.4, Fiber 10.2, Sugar 8.6, Protein 4.8
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