Miso-Glazed Eggplant with Sesame Seeds

Servings: 4 | 45 minutes | 180 kcal

Nasu Dengaku dates back to the Muromachi period (1336-1573) in Japan. 'Dengaku' refers to a type of performance art where artists dance on stilts during rice-planting festivals. The skewered eggplant reminded people of these stilt dancers, hence the name.

This is a classic Japanese dish called 'Nasu Dengaku'. It' usually served as an appetizer in Izakaya (Japanese pubs), but it can also be a main dish. The eggplant becomes so tender, it almost melts in your mouth, while the miso glaze gives it a rich umami flavor.

Ingredients

2 pieces Medium eggplants
3 tablespoons White miso paste
2 tablespoons Mirin
1 teaspoon Soy sauce
1 tablespoon Brown sugar
1 tablespoon Sesame seeds
2 tablespoons Vegetable oil
2 pieces Scallions

Instructions

Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a diamond pattern, taking care not to cut through the skin.
In a small bowl, whisk together the miso paste, mirin, soy sauce, and brown sugar.
Brush the eggplant halves with the vegetable oil, then spread the miso mixture over the flesh. Place them on a baking sheet, cut side up.
Bake for 20-25 minutes, or until the eggplant is soft and the glaze is caramelized. While the eggplant is baking, toast the sesame seeds in a dry pan over medium heat until golden brown.
Remove the eggplant from the oven and sprinkle with the toasted sesame seeds and thinly sliced scallions. Serve hot.