Seek The Lord

Miso glazed eggplant is a late discovery for me.  It has never occurred to me it would taste just as good as miso glazed cod. In the past, I have eaten eggplants cooked in several ways and styles, Peranakan, Italian,Malay Middle Eastern and Chinese. The Japanese style, a new found love is my favourite. This dish is a regular feature in many Japanese menus but I have never ordered it. Now, that I can cook this easily and cheaply in my home, I don't think I will order it in the restaurants.

If you are cooking this dish, try to get the Japanese eggplants which is smaller in size. The eggplant is first scored and baked in the oven till soft and tender. It is then glazed with miso sauce and grilled under a hot grill to caramelize the paste. What you get is creamy flesh with a salty-sweet and sticky topping, and a crispy skin below. It is really delicious with rice.


なすでんがく

Nasu Dengaku

Ingredients

4 eggplants, cut in half lengthwise
1 tablespoon mirin
1 tablespoon sake
1 tablespoon shiro miso paste
1/4 cup dashi stock (1 tsp dashi powder mixed with 1/4 cup water)
2 teaspoons sugar
oilive oil
white sesame seeds, toasted for garnish
green onions, sliced for garnish


Method

• Preheat oven to 180C.

• Cut eggplants in half lengthwise, score crisscross and brush generously with olive oil all over. Bake uncovered in hot oven for 35 mins or till flesh is soft and tender.
• While eggplant is cooking, prepare the sauce. Combine mirin,sake,miso,dashi stock and sugar in a small saucepan. Cook and stir over medium heat. Remove from heat when sauce is boiled.

• Brush eggplant with miso sauce generously and grill under hot grill for a minute or two.

• Sprinkle with toasted sesame seeds and green onions.

Linking this post to Little Thumbs Up "Tofu" hosted by Mich, organised by Zoe and Doreen

Seek the LORD and his strength, seek his face continually. Remember his marvellous works that he hath done, his wonders, and the judgments of his mouth; 1 Chronicles 16:11-12