Miso Glaze Eggplant. Everyone has certain ingredients that give them trouble in the kitchen. Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it's a dish I always order It's incredibly easy to make at home I roast the eggplant first, then brush it with the glaze and run it under. This Japanese eggplant recipe is all about that umami-rich miso glaze, which you can use on all kinds of root vegetables.

Easy to prepare, this eggplant dish can be both an elegant and unctuous side or entrée dish. This Miso Glazed Japanese Eggplant is a great example of how simple modern Asian cooking can Miso and eggplant is a gorgeous combination of flavours, and by caramelising the glaze it really. This roasted miso glazed eggplant recipe is one of my favorite ways to cook eggplant. You can have Miso Glaze Eggplant using 4 ingredients and 2 steps. Here is how you cook that.

Ingredients of Miso Glaze Eggplant

1. It's 1 of round eggplant.
2. It's 1 tsp of miso paste.
3. You need of Olive oil or sesame oil.
4. It's 1 tsp of vinegar.

Miso Glazed Eggplant - Elegant Veggie Entrée or Side Dish. If you have a love for eggplant, this recipe is easily one of the simplest and delicious ways to prepare the nightshade fruit. Miso-glazed eggplant (Nasu dengaku) (Asia Unplated with Diana Chan)Source: Asia Unplated This sweet and salty miso glaze caramelises as the eggplant cooks, creating an irresistible vegetable dish. Recipe for Japanese miso glazed eggplant, or nasu dengaku (なす田楽).

Miso Glaze Eggplant instructions

1. Cut eggplant into round slices. Brush each side with olive oil and place in a baking tray. Bake in the oven at 250°C (480°F) for 15 minutes. Make sure to turn each side..
2. After 15 minutes, remove it and brush each side with a mixture of miso paste and vinegar. Return to the oven and char it. Serve..

Nasu Dengaku_ (なす田楽) is a miso glazed eggplant dish popular in Japan in the middle of summer, when. I've had miso-glazed eggplant when I'm out for dinner and have loved them! I've always seen restaurants using the bigger, Italian style eggplants, but not the thin long Japanese variety that I've. When we went to Masu I had the most amazing miso glazed eggplant - the eggplant was so soft and almost creamy and the glaze was sticky. Carefully spread the miso glaze on the cut surface of every eggplant.