Nasu Dengaku Miso Eggplant
Make nasu dengaku miso eggplant at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by Japan's cuisine.
Method
- 01
Step 1
Heat oven to 220°C. Halve aubergines lengthways and score the flesh in a shallow crosshatch without cutting the skin.
- 02
Step 2
Brush cut sides with oil; place cut-side down on a lined tray and roast for 20–25 minutes until tender.
- 03
Step 3
Meanwhile stir miso, mirin, sugar and water in a small pan over low heat for 2 minutes.
- 04
Step 4
Turn aubergines over and spread the glaze over the soft flesh.
- 05
Step 5
Grill under a hot oven grill for 2–3 minutes, watching closely to prevent burning. Finish with sesame and spring onion.
Nutrition
Nutrition has not been calculated for this recipe.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested