Nasu Dengaku (Miso-Glazed Eggplant)

Roasted Japanese eggplant halves brushed with sweet-savory miso glaze and broiled until caramelized.

Ingredients

• 4 Japanese eggplants, halved lengthwise
• 3 tbsp vegetable oil
• 1/3 cup red or white miso
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 egg yolk
• 1 tsp toasted sesame seeds
• Thinly sliced scallion, for garnish

Directions

1. Score the cut side of each eggplant half in a crosshatch pattern and brush generously with oil.
2. Roast the eggplant cut-side up at 400 degrees F until very soft and tender, about 15 minutes.
3. Meanwhile, whisk the miso, mirin, sake and sugar in a small saucepan over low heat until smooth, then remove from heat and whisk in the egg yolk to make dengaku miso.
4. Spread a thick layer of the miso glaze over the soft eggplant halves.
5. Broil until the glaze bubbles and caramelizes in spots, 2 to 3 minutes, watching closely.
6. Garnish with sesame seeds and scallion and serve warm.

Notes

Chef Masaharu Morimoto’s version of the classic miso-glazed eggplant, nasu dengaku.