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
NOBU'S EGGPLANT WITH MISO
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to broil. Line a baking sheet with paper towels; set aside. In a large heavy-bottomed saucepan, heat 2 inches of oil to 360 degrees. Working in batches, place eggplants in pan, skin side up, and fry 1 minute. Turn and fry 30 seconds more. Transfer eggplants to baking sheet and let drain.
- Transfer eggplants, skin side down, to an unlined baking sheet. Spread each half with slightly more than 1 tablespoon miso. Broil until miso begins to darken and caramelize, about 30 seconds to a few minutes, depending on the strength of your broiler. Sprinkle with sesame seeds and garnish with pickled ginger and plums.
MOOSEWOOD'S EGGPLANT WITH MISO SAUCE
An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
Nutrition Facts : Calories 54.9, Fat 1, SaturatedFat 0.2, Sodium 464.6, Carbohydrate 10.6, Fiber 4.7, Sugar 3.6, Protein 2.7
EGGPLANT WITH MISO SAUCE
Provided by Trish Hall
Categories easy, quick, appetizer, side dish
Time 11m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
- Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
- Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 17 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 27 grams
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
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.
NASU-MISO (EGGPLANT IN MISO SAUCE)
Make and share this Nasu-Miso (Eggplant in Miso Sauce) recipe from Food.com.
Provided by Abi Fae
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the eggplant into bitesize pieces and place in colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out the excess water.
- Remove the seeds from the chilies and chop into rings.
- Mix the sake, mirin, sugar, and shoyu in a small bowl. (I tend to replace the sugar with stevia but stevia turns bitter when heated. If using stevia, make sure the heat is quite low before adding the mix to the wok.)
- Mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 T water to make a paste.
- Heat the oil in wok on high and add the chili. When the oil starts to smoke, add the eggplant. Stir fry for bout 8 minutes or until tender. Lower the heat to medium.
- Add the sake mixture to the pan and stir for 2-3 minutes. Lower the heat if the sauce starts to burn. Add the miso paste and cook for another 2 minutes.
- Serve hot.
Nutrition Facts : Calories 336.7, Fat 21.7, SaturatedFat 3.1, Sodium 997.8, Carbohydrate 31.2, Fiber 10.2, Sugar 17.6, Protein 5.1
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-ROASTED CHINESE EGGPLANTS
Miso Chinese eggplant dish. Almost a main. Consider adding 1/2 pound of browned ground pork or beef together with miso sauce.
Provided by coryandlaurel
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss eggplant chunks with olive oil in a bowl and transfer to a rimmed baking sheet.
- Roast in the preheated oven for 20 minutes, turning once.
- Mix miso, sugar, soy sauce, water, mirin, vinegar, and sesame oil together in a bowl. Pour over eggplants and toss. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bake for 5 minutes; toss. Continue to bake until tender, about 5 minutes more. Serve.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.8 g, Fat 7.7 g, Fiber 9.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 392.7 mg, Sugar 10.4 g
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