Brushed with sweet and savoury glaze, packed with umami from the black garlic – this glazed black garlic miso eggplant (Nasu Dengaku) are quick and easy to make as a delicious snack or appetizer.
- 6 chinese eggplants
- oil (flavourless – canola, peanut, vegetable)
Black Garlic Miso Glaze
- 7 tablespoons water
- 2 tablespoons black garlic
- 1 tablespoon miso (aka)
- 2 tablespoons sake
- 1 tablespoon mirin
- green onions (julienne)
- toasted sesame seeds
Making the Black Garlic Miso
- In a food processor put in the black garlic, water, mirin, sake and miso and blitz it until it is smooth. (If you prefer a thinner glaze, add 1 more tablespoon of water)
- Set the glaze aside for later.
Prepping the Eggplant
- Make length wise cuts running down the eggplant, 1/2 inch apart. I found it easiest to use a pairing knife or a small knife to make these cuts.
Simple version : Cut the eggplants in half, length wise.
- Lightly oil the skin and between the slits and run your fingers through it so the oil is spread to a thin layer.
Roasting the Miso Eggplant
- Line your cookie sheet with parchment and fan out the eggplant. Some may not like to fan out easily, don’t worry when it starts to soften up it will be easier to fan out.
- Set your oven to broil. (Whenever you do any kind of broiling, watch it like a hawk because things burn in that setting.) and put the eggplant in the oven.
- Flip the eggplant every 2 minutes, 2-3 times. (Approximately 4-6 minutes a side)
- When the eggplant looks brown and roasted, brush on the glaze and put it back in the broiler for 2 minutes.
- Top it with some sesame seeds and green onions and enjoy~! 🙂
If you have extra glaze – save it! We tested it on grilled meats and it tasted fantastic! Give it a try! 🙂
- Serving Size: 1 Serving
- Calories: 134 kcal
- Sugar: 6 g
- Sodium: 196 mg
- Fat: 7 g
- Carbohydrates: 15 g
- Protein: 3 g