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Recipe

Miso-roasted eggplant with spring onion dressing

This is Emma Galloway's take on the Japanese eggplant dish nasu-dengaku, where eggplants are roasted before being slathered in a miso-based paste and grilled to perfection. You'll love this recipe

By Emma Galloway
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

  • 1 kilogram baby eggplants (or 2-3 larger ones)
  • 2 teaspoon fine sea salt
  • 2 teaspoon pure sesame oil
  • 2 tablespoon mirin*
  • 2 tablespoon sake
  • 1 tablespoon raw sugar
  • 2 tablespoon white miso paste*
  • toasted sesame seeds, to serve
  • cooked rice, to serve (optional)
Spring onion dressing
  • 5 spring onions, finely sliced
  • 2 tablespoon rice vinegar*
  • 3 tablespoon olive oil
  • fine sea salt, to taste

Method

  • 1
    Cut each eggplant in half lengthwise. Taking care not to cut right through to the skin, score the flesh of each half using a sharp knife. Lay them on a tray, sprinkle with sea salt and set aside for 20-30 minutes.
  • 2
    Preheat oven to 200°C. Rinse the salt off each piece of eggplant, then pat dry with a clean tea towel. Brush the scored flesh with sesame oil and place, oiled-side down, on one large oven tray or two smaller ones.
  • 3
    Roast eggplant until soft, swapping trays halfway if using two to ensure even cooking. For small eggplants this will take about 25 minutes; for large ones add an extra 5-10 minutes.
  • 4
    While eggplants are roasting, prepare the miso sauce. Combine mirin and sake in a small saucepan, bring to the boil and simmer for 2 minutes, then remove from the heat and add sugar and miso paste. Mix until smooth, then return to the heat and simmer while stirring for another minute.
  • 5
    When eggplants are tender, remove from the oven and switch oven to grill. Brush miso sauce generously over scored flesh, then grill, flesh-side up, until golden.
  • 6
    Combine dressing ingredients in a small bowl just before serving. To serve, drizzle a little dressing over the eggplants, sprinkle with sesame seeds and serve with rice, if desired.

Notes

  • Check label if eating gluten free - This dish is lovely served as is and eaten as a snack, but serve it with brown rice and punchy spring onion dressing to make a delicious meal of it. - You can find mirin and cooking sake at some supermarkets or at Asian grocery stores.

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