Eggplant Glazed with Yuzu Miso (Nasu Dengaku)

This is a Japanese dish that is easy to prepare at home.

 

Eggplant Glazed with Yuzu Miso (Nasu Dengaku)

Ingredients:

1 medium size eggplant

1 tbsp miso (I used yuzu miso)

2 tbsp mirin

2 tbsp sake

1 tsp sugar

1/2 tsp freshly grated ginger

Preparation Steps:

1. Pre-heat oven to 180˚C
2. Cut the eggplants into halves, length-wise. Score criss-cross marks on the flesh of the eggplants and place them on a baking sheet.
3. Brush the criss-crossed top with some oil and baked them for 30 minutes.
4. While the eggplants are being cooked in the oven, prepare the glaze by mixing together the miso, mirin, sake, sugar and ginger in a small pan. Simmer it over low heat until the miso has melted and thickened.
5. When the eggplants are soft and cooked through, brush the glaze over the criss-crossed top, put them back in the oven for 5 minutes to allow the glaze to caramelise.  Serve warm.

 

Adapted from: Azeliaskitchen