This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.
Traditional Japanese Nasu Dengaku
- 2 large eggplant
- 1/3 cup (80ml) vegetable oil
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp chopped chives
- 1 tsp white sesame seeds
- 1 tsp flaky salt
- Preheat oven to 180°C fan forced. Line a baking tray with baking paper.
- Halve eggplants lengthways; trim a thin slice from the skin, which will allow the eggplant to sit firmly. Score the flesh in a diamond pattern, being careful not to slice all the way through.
- Heat oil in a non-stick fry pan on medium heat; add eggplant flesh side down and cook for 5 minutes or until brown and golden; turn and cook for an additional 5 minutes.
- Place the eggplant on the prepared tray and bake for 20 to 30 minutes or until tender.
- In the meantime, mix miso paste, soy sauce, sesame oil, rice vinegar and sugar in a small bowl; generously brush mixture over eggplant and cook for an additional 10 minutes until brown and golden.
- To serve, sprinkle with chives, sesame seeds and salt.
- Red miso can be used instead of white miso
- White wine vinegar can be used instead of rice vinegar
- The miso sauce can be prepared in advance and kept in the fridge
- It is a perfect vegan meal and can be served with other vegan recipes
- Alternatively the recipe can be cooked straight in the oven using the fan-grill function to brown up the eggplant
- If the miso paste is gluten-free, it can turn the recipe into a gluten-free one.