Miso Glaze Eggplant

How to Prepare Delicious Miso Glaze Eggplant

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Miso Glaze Eggplant. This Japanese eggplant recipe is all about that umami-rich miso glaze, which you can use on all kinds of root vegetables. Everyone has certain ingredients that give them trouble in the kitchen. Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order It's incredibly easy to make at home I roast the eggplant first, then brush it with the glaze and run it under.

The ever so wonderful Nasu no Dengaku, a very easy dish to make that is a really good side dish, or even as a main! Miso Glazed Eggplant – Elegant Veggie Entrée or Side Dish. Recipe for Japanese miso glazed eggplant, or nasu dengaku (なす田楽). You can cook Miso Glaze Eggplant using 4 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Miso Glaze Eggplant

  1. You need 1 of round eggplant.
  2. It’s 1 tsp of miso paste.
  3. Prepare of Olive oil or sesame oil.
  4. Prepare 1 tsp of vinegar.

Nasu Dengaku_ (なす田楽) is a miso glazed eggplant dish popular in Japan in the middle of summer, when. Easy to prepare, this eggplant dish can be both an elegant and unctuous side or entrée dish. I've had miso-glazed eggplant when I'm out for dinner and have loved them! I've always seen restaurants using the bigger, Italian style eggplants, but not the thin long Japanese variety that I've.

Miso Glaze Eggplant step by step

  1. Cut eggplant into round slices. Brush each side with olive oil and place in a baking tray. Bake in the oven at 250°C (480°F) for 15 minutes. Make sure to turn each side..
  2. After 15 minutes, remove it and brush each side with a mixture of miso paste and vinegar. Return to the oven and char it. Serve..

Miso-glazed eggplant (Nasu dengaku) (Asia Unplated with Diana Chan)Source: Asia Unplated This sweet and salty miso glaze caramelises as the eggplant cooks, creating an irresistible vegetable dish. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize. When we went to Masu I had the most amazing miso glazed eggplant – the eggplant was so soft and almost creamy and the glaze was sticky.

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