Nasu Dengaku – Miso Glazed Eggplant

If you have about 15 minutes to spend in the kitchen, Nasu Dengaku – Miso Glazed Eggplant might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 2 and costs $3.04 per serving. This side dish has 411 calories, 10g of protein, and 21g of fat per serving. This recipe from Pickled Plum requires canolan oil, sake, sesame seeds, and mirin. 22387 people found this recipe to be yummy and satisfying. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Miso Glazed Eggplant (Nasu Dengaku), Nasu Dengaku (Grilled Miso Glazed Eggplant), and Japanese Miso-Glazed Eggplant (Nasu no Dengaku).

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tbsp vegetable or canola oil

2 small eggplant (or one medium/large one)

1 tbsp granulated sugar

2 tbsp mirin

¼ cup hatcho miso OR 2 tbsp white miso mixed with 2 tbsp red miso paste

1 tbsp sake

sesame seeds

Equipment:

knife

bowl

aluminum foil

frying pan

oven

Cooking instruction summary:

Slice eggplant in half and using a knife, score the inside in small squares.In a pan over high heat, add oil and put the eggplant skin facing down.Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).Meanwhile, in a bowl, mix miso, mirin, sugar and sake.Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.Sprinkle sesame seeds on top and serve hot.

 

Step by step:


1. Slice eggplant in half and using a knife, score the inside in small squares.In a pan over high heat, add oil and put the eggplant skin facing down.Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).Meanwhile, in a bowl, mix miso, mirin, sugar and sake.Cover a cooking tray with foil and place the eggplant on top.

2. Brush miso dengaku mix on top of each eggplant until all the surface is coated.Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.Sprinkle sesame seeds on top and serve hot.


Nutrition Information:

Quickview
410k Calories
9g Protein
20g Total Fat
51g Carbs
16% Health Score
Limit These
Calories
410k
21%

Fat
20g
32%

  Saturated Fat
2g
13%

Carbohydrates
51g
17%

  Sugar
28g
31%

Cholesterol
0.0mg
0%

Sodium
1421mg
62%

Alcohol
2g
16%

Get Enough Of These
Protein
9g
20%

Manganese
1mg
78%

Fiber
16g
66%

Copper
0.84mg
42%

Vitamin K
36µg
34%

Potassium
1160mg
33%

Folate
115µg
29%

Magnesium
109mg
27%

Vitamin B6
0.52mg
26%

Vitamin E
3mg
26%

Phosphorus
215mg
22%

Vitamin B1
0.28mg
18%

Vitamin B3
3mg
18%

Iron
3mg
17%

Vitamin B2
0.27mg
16%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Calcium
139mg
14%

Vitamin C
10mg
12%

Selenium
6µg
10%

Vitamin A
135IU
3%

covered percent of daily need
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