Miso Eggplant (Nasu Dengaku)
dinnerJapaneseeasy

Miso Eggplant (Nasu Dengaku)

Roasted eggplant halves glazed with sweet white miso, served with steamed rice.

From Nutrola's curated recipe library

30 min2 servings

Nutrition Facts (per serving)

Values are per serving

366Cal

8 g

Protein

65 g

Carbs

10 g

Fat

Ingredients

  • Japanese eggplants

    3 medium

    112 Cal

  • White miso

    3 tbsp

    100 Cal

  • Mirin

    2 tbsp

    65 Cal

  • Sugar

    1 tbsp

    49 Cal

  • Sesame oil

    1 tbsp

    120 Cal

  • Sesame seeds

    1 tsp

    20 Cal

  • Steamed rice

    200 g

    260 Cal

  • Green onion

    1 stalk

    5 Cal

Instructions

  1. 1

    Halve eggplants lengthwise. Score flesh in crosshatch pattern.

  2. 2

    Brush with sesame oil. Roast at 200°C for 15 minutes.

  3. 3

    Mix miso, mirin, and sugar for glaze.

  4. 4

    Spread glaze on eggplant. Broil 3-4 minutes until caramelized.

  5. 5

    Sprinkle sesame seeds and green onion. Serve with rice.

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