Miso dengaku is a classic Japanese side dish consisting of eggplants baked with a sweet miso glaze. These are vegan and a good low fuss option, the active cooking time is minimal. The flavour of the glaze is strong with the deep umami flavour of miso. The recipe calls for red miso which has a stronger flavour than white miso but both will work well.
Miso Dengaku (miso glazed eggplant)
- 2 large eggplants
- 1 tablespoon olive oil
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons demerara sugar
- 4 tablespoons red miso
- salt and pepper to taste
- sesame seeds spring onion and fresh chilli to serve
- Preheat oven to 200°slice the eggplants in half and diagonally score the flesh, brush the cut half with olive oil and sprinkle over a little salt and pepper. Lay cut side down on a greased baking tray and bake for 20 minutes.
- While the eggplant bakes, combine the miso, mirin, sake and sugar in a small saucepan and heat over medium stirring constantly until thoroughly mixed. Set aside.
- Remove eggplant from the oven, flip and brush the cut side with the glaze then return to the oven and bake a further 10 minutes. Remove from the oven, brush over another layer of glaze and bake for a further 10 minutes.
- Remove from the oven, brush over a final layer of glaze and allow to cool slightly before serving.