Flavorful and satisfying Japanese side dish. Golden browned savory and sweet miso glaze is so good with roasted eggplant, which another named Miso Dengaku in Japanese. Dengaku is one of Japanese traditional cuisine style to top the miso glaze over firm tofu and vegetable. So this is the eggplant version of Miso Dengaku style.
It’s required only 5 ingredients and can be ready in 30 minutes. The miso sauce is made from white miso, honey and white wine only. Authentic recipe uses Mirin though, I made it more accessible. Also, you can replace honey with maple syrup for a vegan version. This simple sauce is insanity delicious and versatile. It’s also great with potatoes or chicken. Because of this sauce contains lots of sugar, the miso glazed is caramelized when it’s baked. This part of the slightly burnt miso is extremely tasty, that I hope you give it a try.
It’s been cool day in Tokyo, but apparently usual muggy hot summer come back today. Besides, two typhoons are approaching to Japan. I hope that vegetable prices are not going to raised because of heavy rain. My favorite summer vegetable is eggplant at all times. They change the texture dramatically when fried, boiled and roasted. And very interesting there are so many type of shape in different countries. Japanese one is slim and small. So I was surprised when I saw huge aubergine in UK for the first time. Recently the large sized eggplant is getting usual at grocery stores in Japan. This recipe apply for all variety of eggplant. It’s juicy, tender and such a meaty delicious dish.
There are lots of Japanese dishes using eggplant, so I will share them on this blog more and more! As coming to the end of summer, I hope you enjoy this summer vegetable cuisine anytime soon!
Japanese Roasted Eggplant (Aubergine) with Miso Glaze
- 1 large eggplant or 2 small eggplants
- 3 tbsp white miso paste
- 1 1/2 tbsp honey(30g) for vegan option, switch to maple syrup and add 2 tbsp of cane sugar.
- 1 tsp white wine
- 2 tbsp toasted sesame oil
- white sesame seeds optional
- Preheat the oven to 250C(482F).
- Slice eggplant in half, and pierce deeply and all over from the cut section of the eggplant with fork.
- Place the white miso paste, honey and white wine in a small bowl and whisk until well blended.
- Put the oil into a large pan over a medium heat. Cook the eggplant with the cut section side down until a little browned about 2-3 minutes. Then flip them and cook as the same way.
- Remove the eggplant from the pan and place on tray or ovenproof dish.
- Spoon some of miso sauces onto the eggplant evenly, making sure not to be thick. Then roast for about 15 minutes until golden brown and tender inside.
- Remove from oven and optionally sprinkle with the sesame seeds, then serve.