Vegan Miso Dengaku

Vegan Miso Dengaku is a delightful Japanese appetizer featuring grilled eggplant glazed with a rich miso sauce, bringing together umami flavors and a smoky aroma. This dish is not only visually appealing but also packed with nutrients and is perfect for a light starter or snack.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste (white or red) - 2 tablespoons (30g)
• Maple syrup - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Soy sauce - 1 teaspoon (5ml)
• Rice vinegar - 1 teaspoon (5ml)
• Green onions - 1 tablespoon, chopped
• Sesame seeds - 1 teaspoon

Steps

1. Preheat the grill or oven to medium-high heat (about 200°C / 400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. In a small bowl, mix the miso paste, maple syrup, sesame oil, soy sauce, and rice vinegar until smooth to create the glaze.
4. Brush the cut sides of the eggplant with a little sesame oil and place them cut-side down on the grill or oven tray.
5. Grill the eggplant for about 10-12 minutes, or until the skin is charred and the flesh is tender.
6. Remove the eggplant from the grill and flip them cut-side up. Brush generously with the miso glaze.
7. Return to the grill for an additional 5-7 minutes, until the glaze is bubbly and caramelized.
8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Miso is a source of probiotics, promoting gut health.

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