Miso Glazed Grilled Japanese Eggplant Recipes

MISO GLAZED EGGPLANT (NASU DENGAKU)

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 GRILLED JAPANESE EGGPLANT

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
• Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE

Steps:

• Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.

MISO-GLAZED EGGPLANT

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.

JAPANESE MISO-GLAZED EGGPLANT (NASU NO DENGAKU) RECIPE

Steps:

• Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.
• Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.
• Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve

GRILLED JAPANESE EGGPLANT

Steps:

• Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

MISO-GLAZED EGGPLANT SLICES

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.

MISO GLAZED GRILLED JAPANESE EGGPLANT

Steps:

• Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
• Whisk together the miso, sake, sugar and 2 tablespoons water until combined.
• Brush the cut-side of the eggplant with the oil and season with salt and pepper.
• Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.
• Remove to a platter, cut-side up, and sprinkle with mint.