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Nasu Dengaku is a classic Japanese dish made with eggplant brushed with a sweet, salty miso glaze-umami at its best
I use this marinade on other creations too, like asparagus or broccoli for an extra dimension
The dish takes 5 minutes to prepare and 7 minutes to cook and is good as a side dish or a main
You can cook the eggplant in the oven whilst you are cooking something else, or in a frying pan to save time
You want the end result to look a little blackened as the glaze cooks
Easy, tasty, healthy, vegan, YUM!
Ingredients
- 2 small eggplants or 4 long Asian ones
- 2 tbsp. coconut oil
- 2 tbsp. white miso
- 2 tbsp. maple syrup
- 1 tsp. sake (optional)
(Optional extras: You can use honey if not a vegan dish, or your choice of sugar syrup. I few little sprinklings of sesame seeds at the end will make it look more authentic or the green ends of spring onions/scallions)
Method
- Mix the marinade together (miso, maple, sake)
- Score the eggplant diagonally both ways and cover with the coconut oil
- Place in a preheated oven of 180c/300f
- Cook for 7 minutes or until soft
- Cover with the marinade and place under the grill for 30-60 seconds
- Allow to cool before serving
