Nasu Dengaku - Grilled Eggplant with Miso Glaze
recipe

A delicious Japanese dish featuring grilled eggplant topped with a sweet miso paste. Perfect for summer, this dish cools the body and can be served as a side or enjoyed on its own with rice.
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 1 small eggplant
- 1 tablespoon sesame oil
- 2 tablespoons sake
- 2 tablespoons miso paste
- 2 tablespoons sugar
- 1 teaspoon sesame seeds

Instructions:

1. Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern.
2. Heat the sesame oil on a grill or skillet over medium heat.
3. Place the eggplant halves cut side down on the grill and cook for about 10-15 minutes, until they are soft and beautifully colored.
4. In a bowl, mix together the sake, miso paste, and sugar until smooth.
5. Spread the miso mixture over the grilled eggplant and grill for a few more minutes until the glaze starts to bubble.
6. Sprinkle sesame seeds on top before serving.

Nutritional Information (per serving):

- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 20 g
- Fat: 6 g
- Fiber: 5 g

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