Japanese Miso Aubergine (Nasu Dengaku)
Succulent aubergine (miso) is oven baked or grilled until soft, then glazed with a thick layer of sweetened miso paste. Utterly addictive!
- 4 baby aubergine Or one large one
- 2 tablespoon olive oil
For the miso glaze
- 4 tablespoon white miso
- 2 tablespoon sugar
- 4 tablespoon mirin or white wine
- Sesame Seeds & Spring Onions
Heat the oven to Gas Mark 6/200C
Halve the Aubergines and score across the inside flesh.
Slick with the oils and pop into the oven, skin side down.
Whilst they cook, put the rest of the ingredients into a small saucepan and stir over a low heat until the sugar is melted and saucy.
After around 20mins check the Aubergines. If they're lovely and cooked all the way through take them out of the oven.
Glaze their cut surface with the miso mix.
Return to the oven for another 10 mins until the glaze is thickly bubbling.
Serve over rice or as part of a Japanese feast.
Toast some sesame seeds to sprinkle over the top.
If using a large aubergine, the cooking time will be longer. You could also cut a large aubergine into 1" thick slices and bake before glazing.
Calories: 401kcal | Carbohydrates: 62g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1537mg | Potassium: 1107mg | Fiber: 15g | Sugar: 38g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg