Japanese Sweet Miso Baked Eggplant - Nasu Dengaku

Ingredients

• 50 g sake or white wine
• 50 g mirin or sweet white wine
• 150 g white miso paste(Shiro miso)
• 75 g brown sugar
• 2 eggplants
• oil for frying
• few scallions
• few pinches of toasted sesame seeds

Instructions

1. 1

   --- Make the Glaze ---

2. 2

   Simmer: In a small saucepan, combine the miso paste, brown sugar, sake, and mirin. Whisk over medium-low heat for 5 to 10 minutes until the sugar is completely dissolved and the glaze is smooth and slightly thickened. Set aside.

3. 3

   --- Prep the Eggplant ---

4. 4

   Slice & Trim: Cut the eggplants in half lengthwise. Slice a very thin, flat piece off the rounded skin side (the bottom) of each half so they sit completely flat on a tray without wobbling.

5. 5

   Score: Using a sharp knife, score the flesh in a criss-cross diamond pattern, cutting about 2mm (⅛ inch) deep. Crucial: Do not cut all the way through the skin!

6. 6

   --- Sear & Glaze ---

7. 7

   Preheat: Preheat your oven to 200°C (392°F) or preheat your broiler to low. Line a baking sheet with foil or parchment paper.

8. 8

   Pan-Sear: Heat the oil in a large frying pan over medium-high heat. Place the eggplant halves flesh-side down in the hot oil. Sear for 3-4 minutes until beautifully golden brown.

9. 9

   First Glaze: Transfer the seared eggplant halves to your prepared baking tray, flesh-side up. Brush a generous, thick layer of the sweet miso glaze over the top of each half.

10. 10

    Bake & Caramelize: Bake in the oven for 15-20 minutes, or place under the low broiler. The Trick: Brush the eggplant with another layer of glaze every 5 minutes. The dish is ready when a knife pierces the flesh with zero resistance, and the glaze is bubbling, sticky, and slightly charred at the edges.

11. 11

    Garnish: Remove from the oven. Sprinkle immediately with sliced scallions and toasted sesame seeds. Serve hot!