Vegan Nasu no Dengaku

Vegan Nasu no Dengaku is a delightful Japanese appetizer featuring grilled eggplant glazed with a rich, savory miso sauce. This dish captures the umami flavors of traditional Japanese cuisine while being entirely plant-based.

Ingredients

• Japanese eggplant - 2 medium-sized
• Miso paste - 2 tablespoons (30g)
• Maple syrup - 1 tablespoon (15ml)
• Sesame oil - 1 teaspoon (5ml)
• Water - 2 tablespoons (30ml)
• Scallions - 1 for garnish
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Preheat the grill or oven to medium-high heat (about 200°C or 400°F).
2. Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the miso paste, maple syrup, sesame oil, and water until smooth to create the miso glaze.
4. Brush the cut side of the eggplants generously with the miso glaze.
5. Place the eggplants cut side down on the grill or in the oven and cook for about 10-15 minutes, until tender and slightly charred.
6. Flip the eggplants over, brush with more miso glaze, and cook for an additional 5-10 minutes until caramelized.
7. Remove from heat and let cool slightly before serving.
8. Garnish with chopped scallions and sprinkle with sesame seeds if desired. Serve warm.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Miso is a fermented food that supports gut health.

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