Vegan Miso Glazed Eggplant (Nasu Dengaku) #vegetarian #appetizers

An overly heavenly, speedy and vegetarian formula for a customary Nasu Dengaku – Miso Glazed And Roasted Eggplant. On the off chance that you are a devotee of eggplant and particularly love it burned with a sweet and salty dressing, this is the main formula you will require!

It was basically the most heavenly eggplant dish I had ever had and what influenced me the most was that it was so easy to cook it. I recall it took almost 90 minutes to cook in my incredibly unpredictable, crude, 20-year-old stove. I recall Hayden checking at regular intervals, truly willing it to cook quicker. Since it is really an extremely brisk formula. So obviously when my spunky new kitchen was introduced a couple of years after the fact and a gleaming stove anticipated, this Miso Glazed Eggplant was one of the main dishes I tried in it. What's more, it just took thirty minutes to cook. Phew!

Miso Glazed Eggplant or Nasu Dengaku as it is customarily known, is a Japanese eggplant dish made of barbecued eggplant coated with a thick miso sauce. There are numerous veggie lover and non-vegetarian forms out there donning a horde of eggplant assortments. In any case, this formula I share today which I have been cooking for about five years can't the most tasty and flavor stuffed yet additionally the most attractive.

Also Try Our Recipe : SPINACH PARMESAN RICE BAKE

INGREDIENTS

4 medium sized black eggplants
generous pinch of sea salt flakes
2 tablespoons mirin
2 tablespoons cooking sake
2 tablespoons raw sugar
1 tablespoon Shiaoxing wine
1 tablespoon sesame oil
1 teaspoon finely grated ginger
80g white miso paste
white and black sesame seeds, finely sliced chives, micro herb – to garnish

INSTRUCTIONS

Pre-heat oven to 200C (convection)/180C (fan-forced).
Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
Place the eggplants cut side up in a shallow rimmed baking tray.
Sprinkle with salt and gently rub the salt over the flesh.
Rest for 30 minutes.
Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.