This recipe was created by Chef Gianni Carrieri, culinary expert at Appliances Online.
Traditional Japanese Nasu Dengaku
Nasu Dengaku is a very quick and delicious Japanese recipe, also known as miso eggplant. It’s a vegan recipe that all the family will love, packed with flavour, simple to make and very tasty!
- 2 large eggplant
- 1/3 cup (80ml) vegetable oil
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp chopped chives
- 1 tsp white sesame seeds
- 1 tsp flaky salt
- Preheat oven to 180°C fan forced. Line a baking tray with baking paper.
Halve eggplants lengthways; trim a thin slice from the skin, which will allow the eggplant to sit firmly. Score the flesh in a diamond pattern, being careful not to slice all the way through.
Heat oil in a non-stick fry pan on medium heat; add eggplant flesh side down and cook for 5 minutes or until brown and golden; turn and cook for an additional 5 minutes.
- Place the eggplant on the prepared tray and bake for 20 to 30 minutes or until tender.
In the meantime, mix miso paste, soy sauce, sesame oil, rice vinegar and sugar in a small bowl; generously brush mixture over eggplant and cook for an additional 10 minutes until brown and golden.
- To serve, sprinkle with chives, sesame seeds and salt.
- Red miso can be used instead of white miso
- White wine vinegar can be used instead of rice vinegar
- The miso sauce can be prepared in advance and kept in the fridge
- It is a perfect vegan meal and can be served with other vegan recipes
- Alternatively the recipe can be cooked straight in the oven using the fan-grill function to brown up the eggplant
- If the miso paste is gluten-free, it can turn the recipe into a gluten-free one.
