Grilled eggplant with miso glaze (miso dengaku), a super simple recipe that is sure to knock your socks off. This recipe is so simple even beginners should be able to handle it. And the ingredients list is short too: eggplants, miso, mirin, sake, and sugar. That’s it, simple no?
First, cut 2 eggplants into halves, and make some cross cuts across it’s surface (both sides), then brush liberally with oil and place in a baking sheet. Bake in preheated oven of 220 Celsius (425 Fahrenheit) for 25-30 minutes, or until eggplant is soft and cooked. Meanwhile, boil together mirin and sake in a small sauce pot. Turn the heat off, then add sugar and miso, stir until sugar has dissolved and everything is well mixed. Set this aside.
Once the eggplant is done cooking, turn off the oven, and turn on the broiler function in your oven. Brush the top of the eggplants with miso sauce, it should be just enough for 4 pieces of eggplants. Broil until the sauce is bubbly and the surface looks slightly charred, about 4-5 minutes. Serve immediately with some chopped scallions and Japanese seven spice powder (nanami togarashi).
Grilled Eggplant with Miso Glaze
- 2 eggplants (about 500 gram)
- oil, to brush the eggplant
- Miso sauce
- 2 tablespoon mirin
- 2 tablespoon sake
- 30 gram miso (I use white miso)
- 15 gram sugar
- Garnish (optional)
- chopped scallions
- Japanese seven spice powder (nanami togarashi)
- Preheat oven to 220 Celsius (425 Fahrenheit).
- Cut eggplants into two halves lengthwise, make cross cuts across its surfaces, both sides. Brush eggplants liberally with oil. Place in a baking tray, and bake in preheated oven for 25-30 minutes, until cooked and softened.
- Meanwhile, make the sauce. Boil together mirin and sake in a small sauce pot. Once it boils, turn the heat off. Add miso and sugar, stir until fully dissolved. Set aside.
- Once eggplant has finished baking in the oven, turn the baking function off, and turn on the broil function.
- Brush the top of eggplant surface with miso sauce, it should be just the right amount for 4 pieces of eggplants. Broil until the sauce is bubbly and surface is slightly charred, about 4-5 minutes.
- Serve immediately with chopped scallions and Japanese seven spice powder.