Miso Glazed Eggplant
Tender roasted eggplant finished with a glossy, savory-sweet miso glaze and a scatter of sesame and scallions for contrast. It’s an approachable take on nasu dengaku that balances caramelized umami with a silky texture.
2 eggplant, halved lengthwise
3 tbsp miso paste, white (shiro) miso
2 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp sugar
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp salt, divided
2 stalk green onion, thinly sliced
1 tsp sesame seeds, toasted
1 pinch red pepper flakes
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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