Miso Roasted Aubergine (Nasu Dengaku)

also knows as Nasu Dengaku. The most delicious vegetarian comfort food flavours of savoury, sweet and spicy

📝 Ingredients

• 3 - 4 medium aubergines
• 2 tbsp sesame oil for brushing
• Miso Glaze:
• 1/4 cup red miso
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp water
• 1 tbsp white sugar
• 1/2 tsp chilli paste (optional)
• To garnish:
• fresh chilli (sliced)
• spring onion (sliced)
• toasted sesame seeds

👨‍🍳 Instructions

1. 1Preheat the oven to 220 degrees C
2. 2Cut the aubergines in half lengthwise and then cut each half in half lengthwise
3. 3Using the tip of a knife, cut an incision in criss cross pattern down each quarter making sure not to cut through the skin
4. 4Place the egg plant on a baking sheet and brush with the sesame oil
5. 5Roast for 20 – 25 minutes until the skin is beginning to shrivel and the flesh is soft
6. 6Make the glaze by placing all the glaze ingredients into a small saucepan
7. 7Place over a medium heat and stir until the glaze is warmed through and the sugar has dissolved Add a splash more water if the glaze is too thick. Set aside
8. 8Once the egg plant is cooked, remove from the oven and turn the oven to grill
9. 9Brush the aubergine with the miso glaze.
10. 10Place under the grill, about 10cm from the heat, and broil for about 5 minutes, until the glaze begins to bubble and looks shiny. Check regularly to ensure it does not burn (a few charred edges is fine)
11. 11Serve immediately sprinkled with sliced chilli and spring onion and some toasted sesame seeds