Eggplant Baked with Miso Glaze

Name: Eggplant Baked with Miso Glaze
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 Tbsp white miso; Scallions, green part only, cut into lengths of 1½ in [4 cm]; 2 Tbsp sake or rice wine; 4 tsp sesame oil; 2 Tbsp mirin; 2 large, shiny, firm eggplants; 2 Tbsp brown sugar; Toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Serve this simple entrée or side from Japan, known as nasu dengaku, with sushi rice or noodles, the green bean dish and some pickles. Miso is a very healthy fermented foodstuff; some even claim that it combats radiation sickness.

Ingredients

2 Tbsp mirin
2 Tbsp sake or rice wine
4

Asia
Japan
Side dish
Vegan

Method

Preheat the oven to 375°F [190°C].

Place the mirin and sake or rice wine in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes, then add the miso and stir until smooth. Stir in the sugar and reduce the heat to very low.

Cut the eggplants