Miso Glazed Eggplant (Nasu Dengaku)
The secret to this side is the texture of the eggplant, which should melt like butter against the sharp punch of the glaze. It is a balancing act between the charred skin and the deeply savory topping.
Don't rush the initial broil
Ensure the eggplant is fully softened before applying the miso, as the glaze can burn quickly if it stays under the heat too long.
- baking sheet
- parchment paper
- small mixing bowl
- pastry brush
What goes in.
- 2medium Japanese eggplants
- 2 tbspred or white miso paste
- 1 tbspmirin
- 1 tbspsugar
- 1 tsptoasted sesame oil
- 1 tsptoasted sesame seeds
Criss-cross diamond pattern
Cut a diamond pattern into the flesh about half an inch deep without piercing the skin; this allows the heat and the glaze to penetrate the dense center.
The method.
Prepare the eggplant
Preheat your broiler to high. Slice the eggplants in half lengthwise and score the cut side in a diamond pattern. Brush the cut surfaces with a thin layer of oil.
Initial broil
Place the eggplant cut-side up on a parchment-lined baking sheet. Broil for 8 to 10 minutes, or until the flesh turns golden brown and feels soft when pressed.
Mix the glaze
While the eggplant broils, whisk the miso, mirin, sugar, and sesame oil in a small bowl until the mixture is smooth and thick.
Glaze and finish
Remove the baking sheet, spread the miso mixture generously over the cut surfaces of the eggplant, and return to the broiler for 2 to 3 minutes. Watch closely—the glaze should bubble and take on dark, charred spots.
Serve
Remove from the oven, sprinkle with toasted sesame seeds, and serve while still warm.
Other turns to take.
Spicy Version
Add a teaspoon of chili oil or a pinch of red pepper flakes to the miso mixture.
Ginger Infused
Stir a half-teaspoon of finely grated fresh ginger into the glaze.
When it doesn't go to plan.
If your miso is very firm, add a half-teaspoon of water to the glaze mix to make it spreadable.
Place the eggplant on the lower rack if your broiler is particularly aggressive to prevent burning the glaze before the flesh cooks through.
Use Japanese or Chinese eggplant specifically, as their skin is thinner and the texture is much creamier than larger globe varieties.
The ones that keep coming up.
Can I use globe eggplant instead?
You can, but the skin will be tougher and the flesh more spongy. If you must use it, slice it into smaller rounds rather than halving it.
How do I know when the miso is burned rather than browned?
Browned miso looks caramelized and smells fragrant. If the edges turn black and acrid-smelling, the heat is too high.
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