NASU DENGAKU - MISO GLAZED EGGPLANT
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Provided by Caroline Phelps
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Nutrition Facts : ServingSize 1 eggplant, Calories 288 calories, Sugar 15.6 g, Sodium 92 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 4.3 g, Protein 4.9 g, Cholesterol 0 mg
SPICY HOISIN GLAZED EGGPLANT
Steps:
- Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
- Heat grill to high.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.
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.
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
GRILLED MISO GLAZED JAPANESE EGGPLANT
Miso and eggplant is a gorgeous combination of flavours. If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). By grilling this, you get an incredible caramelisation which I find irresistible, while the inside is melt-in-your-mouth. This dish can be cooked on the barbecue or on stove top, though I really encourage you to try it on the grill if you can because the smokey flavours really make this something special.
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Grilling
Time 15m
Number Of Ingredients 8
Steps:
- Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
- Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
- Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
- Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
- Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
- Remove from grill, garnish with shallots and sesame seeds and serve immediately.
JAPANESE EGGPLANT (AUBERGINE) SAUTE
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Provided by Kirby
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
- Slice your eggplant thinly and into small pieces.
- Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
- Sauté at a medium heat until very tender, about 10 minutes.
- Add a little water to keep the veg moist if necessary.
- Great as a side dish for fish or chicken.
- Add diced medium firm tofu or any other protein for a very simple, quick meal.
Nutrition Facts : Calories 178, Fat 1.3, SaturatedFat 0.2, Sodium 1034.7, Carbohydrate 40.5, Fiber 23.5, Sugar 16.5, Protein 8.9
SPICY GLAZED EGGPLANT
Provided by Maggie Ruggiero
Categories Side Sauté Vegetarian Eggplant Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
- Rinse eggplant under cold water and dry well, pressing out any excess moisture.
- Stir together mirin, soy sauce, ginger, and seven-spice powder.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
- Serve hot or at room temperature, sprinkled with chives.
GOCHUJANG-GLAZED EGGPLANT WITH FRIED SCALLIONS
Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy finish. The real star of this dish, though, is the scallion oil. The tangle of thinly sliced scallions crisps in olive oil, lending its oniony flavor to the oil, which is then used to cook the eggplant. This dish is salty, spicy and sweet - everything you want in a banchan - and tastes great with a bowl of fresh white rice.
Provided by Eric Kim
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the eggplant in a colander set inside a large bowl or the sink. Sprinkle with the salt, toss to combine and let sit for 30 minutes to remove excess moisture.
- Meanwhile, in a small bowl, add the gochujang, soy sauce, brown sugar, sesame oil and garlic. Whisk to combine, then set aside.
- To a large nonstick skillet, add the olive oil and the white parts of the scallions. Turn the heat to medium and fry the scallions, stirring often, until crispy and evenly browned, about 8 minutes. Using a slotted spoon, transfer the fried scallions onto a paper towel.
- Reserve a small handful of raw scallion greens for garnish, then fry the remaining scallion greens in the oil until crispy and lightly browned, 3 to 5 minutes. Transfer fried scallion greens onto a paper towel.
- Remove the skillet from the heat and carefully pour the hot scallion oil into a glass container or measuring cup.
- After the 30 minutes of salting, dry the eggplant segments with a paper towel. Place the skillet over medium-high heat and add 2 tablespoons of the reserved scallion oil.
- When the oil starts to shimmer and you see a wisp of smoke, add half the eggplant, cut sides down, and fry until browned and starting to soften, 2 to 3 minutes. Flip once and cook another minute on the other side. Transfer to a plate, add 2 more tablespoons of scallion oil back to the pan, and repeat to fry the second batch of eggplants. (If you are lucky enough to have any scallion oil left, use it to fry eggs or to dress a salad.)
- Finally, sauce the eggplants: Add the first batch of eggplants back to the pan alongside the second batch. Reduce the heat to medium-low and pour the reserved gochujang sauce over the eggplants. Toss until evenly coated and the gochujang starts to caramelize, about 1 minute.
- Plate the eggplants on a large platter and garnish with the fried scallions and the reserved raw scallion greens. Serve immediately. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This dish tastes great cold, straight out of the fridge, or at room temperature.)
JAPANESE GLAZED EGGPLANT (AUBERGINE)
This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell.
Provided by aerobicon
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 7 ingredients. Set aside.
- Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
- Heat 1 tablespoon oil in 12" skillet.
- Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
- Repeat with 2 other eggplant halves and other tablespoons oil.
- Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
- Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 157.1, Fat 7.9, SaturatedFat 1.1, Sodium 761.5, Carbohydrate 20.9, Fiber 9.5, Sugar 10, Protein 4.4
SOY GLAZED EGGPLANT
This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.
Provided by Beth - Budget Bytes
Categories Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Cut the eggplant into 3/4-inch cubes. The easiest way to do this is to first slice the eggplant into 3/4-inch slices, then lay each slice flat and slice into 3/4-inch squares.
- Add the olive oil to a large skillet at head over medium. Once hot, swirl the oil to coat the surface of the skillet, then add the eggplant cubes. Cook the eggplant cubes, stirring occasionally, until they are softened (about ten minutes). If the eggplant begins to stick, add a couple tablespoons of water to the skillet to help loosen the eggplant.
- While the eggplant is cooking, prepare the soy ginger glaze. Stir together the soy sauce, brown sugar, minced garlic, and ginger in a bowl.
- Once the eggplant is soft, pour in the soy ginger glaze, making sure to scrape out all the sugar that may have settled to the bottom of the bowl. Continue to stir and cook the eggplant in the skillet, dissolving any browned bits off the bottom, for about 5 more minutes.
- Top the eggplant with chopped peanuts and sliced green onion before serving. Serve over warm rice with a drizzle of sriracha mayo, if desired.
Nutrition Facts : ServingSize 1 Serving, Calories 450.83 kcal, Carbohydrate 67.98 g, Protein 8.78 g, Fat 16.85 g, Fiber 5.28 g, Sodium 1411.08 mg
MISO-GLAZED AUBERGINE (NASU DENGAKU)
Umami packed, Miso-glazed Aubergine is a simple and delicious dish that the whole family will love.
Provided by Laura
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC / 400ºF
- Using a medium-size mixing bowl add the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water. Mix all the ingredients until they are well combined.
- To prepare the aubergines, cut them in halves lengthwise. Score the inside of the aubergine in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
- Using a brush, marinate the aubergine with the miso glaze. Make sure enough sauce is used on each aubergine.
- Place some baking paper on a baking tray, lay the marinated aubergines (facing up) and bake for around 30-40 minutes.
- When the aubergines are cooked, take them out of the oven and drizzle some extra miso mixture on the top, add finely chopped onions and sprinkle some sesame seeds.
Nutrition Facts : Calories 246 kcal, Carbohydrate 39 g, Protein 8 g, Fat 9 g, SaturatedFat 1 g, Sodium 1148 mg, Fiber 15 g, Sugar 24 g, UnsaturatedFat 7 g, ServingSize 1 serving
MISO EGGPLANT
Miso Eggplant, also known as Nasu Dengaku, is a Japanese eggplant starter recipe. Simply halve the eggplants, bake them, glaze with miso and grill. Serve on its own as a starter, or create a vegan meal by serving it with rice and salad.
Provided by Michelle Minnaar
Categories Starter
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
- Line a large baking tray with baking parchment and set aside.
- Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
- Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
- Place the eggplants in the lined baking tray and brush each half with half of the oil.
- Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
- While the eggplants are baking, make the miso sauce.
- Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
- Continue to cook until the miso paste and sugar has dissolved.
- Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
- Preheat the broiler / grill.
- Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
- Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!
Nutrition Facts : ServingSize Half an eggplant, Calories 343 calories, Sugar 19.2 g, Sodium 52 mg, Fat 22.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 31.3 g, Fiber 9.5 g, Protein 5.1 g, Cholesterol 0 mg
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- Add 1 more tablespoon of the oil to the wok, tilting to coat with oil, and raise the heat to high. Add half of the eggplant slices in a single layer around the bottom and sides. Cook without stirring until the eggplant is browned on the bottom, about 3 minutes. Turn and cook until browned on the other side, about 1 more minute. Drizzle 1 tablespoon of the wine all over the eggplant and cook until evaporated. Transfer the eggplant to a dish. Add the remaining 1 tablespoon oil to the wok and repeat the process with the remaining eggplant and wine.
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- Trim the eggplants and cut them into large-ish (about 2-inch) chunks. Place a layer of sliced eggplant into a colander and sprinkle generously with salt. Continue layering in the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
- Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Arrange half of the eggplant in a single layer in the skillet and cover tightly with a lid. Cook until golden brown, 3 to 4 minutes, then flip and brown the other side. Remove the eggplant from the skillet and cook the second batch, adding more oil as needed. Remove all the eggplant and set aside.
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