MISO GLAZED EGGPLANT (NASU DENGAKU)
Pan-fried eggplant topped with sweet miso sauce is a very simple side dish or appetiser. Sweet miso goes so well with eggplant, which melts in your mouth. The secret to my miso sauce is the egg yolk. It gives a better texture to the miso sauce and the flavour is rich but delicate. Each miso type makes about 6 tablespoons of dengaku miso. Pick any type of miso and follow the instructions. Serving is based on the amount of eggplant used in the recipe.Cook time assumes 1 kind of miso sauce is made.
Provided by Yumiko
Time 20m
Number Of Ingredients 19
Steps:
- Add miso and egg yolk in a small saucepan and mix well using a spatula.
- Add the remaining Dengaku Miso ingredients of your choice and mix well.
- Place the saucepan over medium heat and constantly mix the miso sauce using a spatula.
- When the edge of the miso sauce starts bubbling, reduce the heat to the lowest setting and continue to cook and mix for about 2 minutes until the sauce thickens to the consistency of mayonnaise.
- Turn the heat off and transfer to a bowl or an air tight container. When slightly cooled down, cover with cling wrap/lid and store until required.
- The amount of one type of dengaku miso can serve 8-10 pieces of eggplant (note 4).
- Remove the stem end of the eggplant.
- If you are using one large eggplant, cut it crosswise into 2cm wide discs. There should be about 6 discs. Do not use the round end of the eggplant. If using two small eggplants, cut each of them vertically into half.
- While working on each piece of eggplant, keep the rest in a bowl filled with water. This will prevent the flesh of the eggplant from getting brownish.
- Score the eggplant flesh at 1cm intervals as far as you can without cutting through to the other side. Then score again perpendicular to the first cuts (if discs) or to make diamonds (if vertically cut eggplants).
- Run a knife around the eggplant shape, just inside of skin.
- Add the eggplant pieces and the oil in a bowl and thoroughly coat them with the oil.
- Heat a non-stick frypan over medium heat. Hold the eggplant pieces in a bowl and drain the oil into the frypan if any oil is accumulated at the bottom of the bowl.
- Place the eggplant pieces in the pan, scored side down and cook for 2 minutes.
- Turn them over and cook further 2 minutes. The eggplant flesh should become quite soft but if the thick part of the eggplant is not soft yet, place a lid on and cook further 30 seconds to 1 minute.
- Turn eggplant pieces over and transfer them onto a serving plate.
- Drop ⅓ or ½ tablespoon (note 4) of dengaku miso on each piece of eggplant and spread the miso over the entire surface of the eggplant.
- For dark miso, sprinkle white sesame seeds over the top (if using). Grate lime rind (or sprinkle dried seaweed flakes) over white miso.
- Serve while warm.
MISO GLAZED EGGPLANT: LOW CARB
A streamlined take on nasu dengaku, broiled eggplant is brushed with a miso-soy glaze producing a simple yet satisfying side dish. With just four ingredients, the quality of the eggplant is important in this recipe. Seek out the freshest eggplants that are thin with slightly firm flesh and smooth and shiny skin. Older eggplants tend to be bitter.
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.
- Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.
- Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.
Nutrition Facts : Calories 101 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Carbohydrate 7.5 grams, Fiber 2.5 grams
MISO-GLAZED EGGPLANT SLICES
Try this Asian-inspired eggplant recipe flavored with white miso paste.
Provided by annalauren_s
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a grill pan over high heat and spray well with cooking spray. Spray eggplant slices with cooking spray and grill in the hot pan, turning occasionally, until soft and charred, about 10 minutes.
- Meanwhile whisk oil, honey, tamari, white miso, and red pepper together in a large bowl. Add eggplant slices and toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 12.1 g, Fat 7.3 g, Fiber 3.9 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 332.2 mg, Sugar 7.5 g
MISO-GLAZED EGGPLANT
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order. It's incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn't burn. That's a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Categories easy, appetizer, side dish
Time 45m
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 2 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 684 milligrams, Sugar 13 grams
MISO-GLAZED EGGPLANT
Categories Ginger Broil Vegetarian Quick & Easy Eggplant Summer Vegan Gourmet
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
- Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
- *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
MISO-GLAZED EGGPLANT
One of my favorite ways to serve beautiful purple eggplants is with a bit of miso and honey, grilled to caramelized, golden perfection. It's an incredibly fast and easy way to cook eggplant, and your guests will be wowed by how much flavor you get out of this beautiful vegetable! Super simple with just a few basic ingredients, this is the perfect side dish for any summer party.
Provided by Dan Churchill
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F Cut the eggplants in half, and score the flesh in a crosswise pattern to make a grid on the surface.
- Whisk together the sesame oil, olive oil, honey, and miso paste in a small bowl. Brush or drizzle over the eggplant flesh, making sure to get into the cracks you cut. Top with a sprinkle of black pepper.
- Bake for 15 minutes, or until the eggplants are golden and the flesh is tender.
- While the eggplant is baking, toast your sesame seeds in a dry pan for 30 seconds to get them fragrant and crunchy.
- Once you remove eggplant from the oven, top with your sesame seeds and cilantro.
Nutrition Facts : Calories 128.2, Fat 6.3, SaturatedFat 0.9, Sodium 159, Carbohydrate 18, Fiber 8.5, Sugar 8.5, Protein 3.3
More about "miso glazed eggplant recipes"
MISO GLAZED EGGPLANT 茄子の味噌焼き • JUST ONE COOKBOOK
From justonecookbook.com
4.6/5 (80)Total Time 30 minsCategory Side DishCalories 105 per serving
GRILLED MISO GLAZED JAPANESE EGGPLANT | RECIPETIN EATS
From recipetineats.com
MISO-GLAZED EGGPLANT | VEGETARIAN + VEGAN - DELICIOUS …
From deliciouseveryday.com
NASU DENGAKU - MISO GLAZED EGGPLANT | PICKLED PLUM
From pickledplum.com
MISO-GLAZED JAPANESE EGGPLANT - NASU DENGAKU
From fromachefskitchen.com
MISO GLAZED EGGPLANT RECIPE - NASU DENGAKU - THE SEASONED WOK
From theseasonedwok.com
MISO-GLAZED EGGPLANT RECIPE (NASU DENGAKU) — UMAMI PANTRY
From umamipantry.com
MISO-GLAZED EGGPLANT (NASU DENGAKU) | JAPANESE RECIPES - FOOD
From sbs.com.au
MISO-GLAZED EGGPLANT | HIKARI MISO
From hikarimiso.com
MISO-GLAZED EGGPLANT | RECIPETIN EATS
From recipetineats.com
AIR FRYER VEGETABLE RECIPES - BECOMINGNESS
From becomingness.com
MISO GLAZED EGGPLANT SKEWERS - EVERGREEN KITCHEN
From evergreenkitchen.ca
MAPO EGGPLANT RECIPE (麻婆茄子 - MABO NASU)
From norecipes.com
MISO-GLAZED EGGPLANT RECIPE | EPICURIOUS
From epicurious.com
MISO GLAZED EGGPLANT - CROWDED KITCHEN
From crowdedkitchen.com
MISO-GLAZED EGGPLANT | LEITE'S CULINARIA
From leitesculinaria.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love