35min 4 ppl
Nasu Dengaku
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
150 kcalper person
Protein 4g
Carbs 18g
Fats 7g
About this dish
Halved aubergines grilled until deeply softened, then spread with a glossy sweet miso glaze and grilled again until bubbling and caramelised at the edges. A vegan classic that tastes far richer than its ingredients suggest.
Allergy Info
Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Aubergines2
Dried Goods
- Caster sugar20 g
Spices & Seasonings
- Toasted sesame seeds5 g
Oils & Condiments
- Vegetable Oil30 ml
- Dark miso paste4 tbsp
- Mirin30 ml
- Sake15 ml
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Baking tray
Method
1
Halve the aubergines lengthways and score the cut side in a diamond pattern.
Approx. 5 minutes
2
Combine the dark miso paste, mirin, sake and caster sugar in a saucepan and simmer over low heat for 3 minutes, stirring, until glossy, to make the glaze.
Approx. 3 minutes
3
Preheat the grill to high heat.
Approx. 3 minutes
4
Brush the cut side of each aubergine half with vegetable oil and grill, cut-side up, for 8 minutes until softened and lightly charred.
Approx. 8 minutes
5
Spread the miso glaze thickly over the grilled aubergine halves and grill for a further 3 minutes until bubbling and caramelised at the edges.
Approx. 3 minutes
6
Scatter with toasted sesame seeds and serve warm.
Approx. 2 minutes
