Miso Glazed Eggplant! This is a classic japanese dish (Nasu

Miso Glazed Eggplant! This is a classic japanese dish (Nasu Dengaku) that’s plantbased, vegan, gluten free and amazing for a dinner party! By the @cookrepublic, who has perfected this after making 10+ times:
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Ingredients (serves 4):
4 medium sized black eggplants
generous pinch of sea salt flakes
2 tablespoons mirin
2 tablespoons cooking sake (sub: dry sherry)
2 tablespoons raw sugar
1 tablespoon Shiaoxing wine (sub: veg stock / water)
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
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Directions:
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Pre-heat oven to 200C / 400F (convection) or 180C / 350F (fan-forced).
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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.
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Place the eggplants cut side up in a shallow rimmed baking tray. Sprinkle with salt and gently rub the salt over the flesh.
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Rest for 30 minutes (allows eggplant to be firm not wet/sloppy)
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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.
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Place mirin, sake, Shiaoxing wine (or water/stock), 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.
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Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
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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.
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nasudengaku eggplant veganfood plantbased plantbasedrecipes veganrecipes vegansofig

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