Nasu Dengaku (v, Gf) Recipe
Half Eggplant, Sweet Dengaku Miso Sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh in a criss-cross pattern, being careful not to cut through the skin. This will help the eggplant cook evenly and allow the sauce to penetrate the flesh.
- 2
Make the Dengaku Miso Sauce
In a small bowl, combine the miso paste, mirin, sugar, and sesame oil. Mix until you have a smooth paste. Adjust the sweetness to your preference by adding more sugar or mirin if desired.
- 3
Roast the Eggplant
Place the eggplant halves on a baking sheet, cut side up. Brush the miso sauce generously over the scored flesh of each eggplant half. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and the sauce is slightly caramelized.
- 4
Garnish and Serve
While the eggplant is roasting, chop the green onions. Once the eggplant is done, remove it from the oven and sprinkle with chopped green onions and sesame seeds. Serve warm as a delicious side dish or light main.