This is one versatile little dish - classically Japanese, naturally vegan, cooked in 10 mins and perfect as an entree, side or the main star! Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/nasu-deng...

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☕️ About this recipe:

These amazing Japanese eggplants are soft and melty, slathered in an irresistibly sweet and savoury miso sauce glaze. The flavour is so good you’ll want to lick the plate clean!

You can serve it hot or cold depending on the season.

The miso dengaku sauce lasts for ages and goes with so many other dishes! Keep reading for more amazing serving ideas.

🥒 Ingredients:

300 g eggplant - Japanese or Lebanese / 10.58 oz
1 tbsp sesame oil
1 tbsp vegetable oil
2 tbsp water

For the dengaku miso sauce:
2 tbsp mirin
1 ½ tbsp sugar
1 tbsp soy sauce
1 ½ tbsp miso paste, red or white

👩‍🍳 Recipe Steps:

0:00 How to Make Nasu Dengaku.
0:06 Slice eggplants in half, then score with grid pattern.
0:29 Fry eggplants in sesame oil and vegetable oil.
1:13 Make the miso glaze, spread over plated eggplants.

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