Slow Food Saddleback News

Nasu Dengaku – Miso Glazed Eggplant


2 small eggplants
2 T vegetable or canola oil
1/4 cup awase miso paste  (a mix of red and white miso paste)
2 T mirin
1 T granulated sugar
1 T sake
sesame seeds


  1. Slice eggplant in half and score inside in small squares.
  2. Add oil to pan over high heat and place eggplant skin side facing down.
  3. Cook for a few minutes until skin is  brown. Turn eggplant over and cover pan. Cook until eggplant is cooked through ( 3  to 4 minutes).
  4. Mix miso, mirin, sugar and sake in a bowl.
  5. Line a cooking tray with foil and place the eggplant on top. Brush eggplant with miso mix until all the surface is coated.
  6. Put in oven and grill for 4 minutes or until miso mix is bubbling.
  7. Sprinkle with sesame seeds and serve hot.