The eggplant must be fully cooked before the glaze goes on — it should be collapsing-soft, almost custard-like inside. Applying glaze to undercooked eggplant produces a firm, dense result.
What You Need
- 2 Japanese eggplants (nasu), halved lengthwise
- 1 tbsp neutral oil
Dengaku miso glaze:
- 3 tbsp white miso (shiro miso)
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp sesame oil
To garnish: sesame seeds, thinly sliced scallion
How to Make It
Score the eggplant: Score the cut surface of each half in a crosshatch pattern, 1cm deep. This allows the inside to cook faster and absorbs more glaze.
Make the glaze: Combine all glaze ingredients in a small saucepan over low heat. Stir continuously 2-3 minutes until sugar dissolves and the glaze is smooth and slightly thickened. Remove from heat.
Broil the eggplant: Brush cut surfaces with neutral oil. Place cut-side down on a baking tray. Broil at high heat 8-10 minutes until the skin is blistered and the flesh is tender and soft.
Flip and glaze: Turn eggplant cut-side up. Spread a generous layer of miso glaze over each cut surface. Return to the broiler 3-4 minutes until the glaze caramelizes and bubbles — watch closely, it can burn quickly.
Garnish: Scatter sesame seeds and scallion. Serve immediately.
From our Tokyo Meets Tuscany collection.