Nasu no Miso Dengaku

Nasu no Miso Dengaku is a deliciously grilled eggplant dish coated in a savory miso glaze, embodying the rich flavors of Japanese cuisine. This vegetarian side dish is not only easy to prepare but also brings a delightful umami taste to any meal.

Ingredients

• Japanese eggplants - 2 medium (about 300g)
• White miso paste - 3 tablespoons (45g)
• Mirin - 2 tablespoons (30ml)
• Sugar - 1 tablespoon (12g)
• Sesame oil - 1 teaspoon (5ml)
• Green onions - 1 tablespoon, chopped (for garnish)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Preheat the grill or oven broiler to medium-high heat.
2. Wash and slice the Japanese eggplants in half lengthwise, then score the flesh in a crisscross pattern to help the glaze penetrate.
3. In a small bowl, mix the white miso paste, mirin, sugar, and sesame oil until smooth.
4. Brush the miso mixture generously over the cut sides of the eggplants.
5. Place the eggplants cut-side up on the grill or under the broiler, and cook for about 10-12 minutes or until the flesh is tender and the glaze is caramelized.
6. Remove from heat and let cool slightly before serving.
7. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• Low in calories while providing dietary fiber for digestive health.

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