Miso-Glazed Aubergine
When I first tasted Nasu Dengaku Eggplant in Japan in April 2024, I knew I had to recreate it at home. Eggplant is a polarizing vegetable in our house, and I usually have to coax my husband into eating his serving. But not with this recipe—it's a crowd-pleaser! The tender, creamy roasted eggplant with a savory miso glaze caramelizes beautifully in a hot pizza oven, giving it a glossy finish and deep, umami flavor. Eggplants are packed with antioxidants, fiber, vitamins B1, B6, and potassium, supporting heart health, reducing blood sugar, and aiding digestion. Their rich anthocyanins also have anti-inflammatory properties, making this Miso Glazed Eggplant not only delicious but also a nourishing addition to your meal. Garnish with scallions and sesame seeds for a delightful finish!
Serves: 4
Ingredients:
1 large eggplant or 2 Japanese eggplants
3 tbsp mirin
2 tbsp miso (blend of hatcho and yellow recommended)
1 tbsp granulated sugar
1 tbsp avocado oil
1 tsp toasted sesame seeds
1 scallion, chopped
Instructions:
Preheat the pizza oven to 500°F
Halve the eggplant lengthwise; score the flesh in a crosshatch pattern.
Optional: Salt the eggplant and let it sweat for 30 minutes to reduce bitterness, then rinse and pat dry.
Rub oil on all sides of the eggplant.
Roast cut-side up for 15-20 minutes until tender and golden. Reduce to 10 minutes if using Japanese eggplant.
Mix miso, sugar, and mirin until smooth; glaze the roasted eggplant.
Return to the oven for 5-7 minutes to caramelize the glaze. Reduce to 3 minutes if using Japanese eggplant.
Garnish with sesame seeds and scallions. Serve immediately.
Nutritional Benefits: High in antioxidants, fiber, and plant-based protein, this dish is rich in vitamins and low in calories, making it a nutritious, savory addition to any meal!
Diet: Gluten-Free, Dairy-Free, Vegan, Anti-inflammatory, Gut Friendly, Ayurvedic
