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:
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
Pre-heat oven to 200C / 400F (convection) or 180C / 350F (fan-forced).
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.
Place the eggplants cut side up in a shallow rimmed baking tray. Sprinkle with salt and gently rub the salt over the flesh.
Rest for 30 minutes (allows eggplant to be firm not wet/sloppy)
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.
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.
Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
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.
nasudengaku eggplant veganfood plantbased plantbasedrecipes veganrecipes vegansofig

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.