The eggplant (茄子 nasu) is topped with a sweet, rich miso sauce and then boiled until the topping is bubbling and delectable.
茄子田楽
/Nasu dengaku/ (Japanese)
serves 4-5 as a side dish
Preheat the broiler
A. Misso sauce
5 Tbs. (65 g) white miso (is gluten-free)
2 1/2 Tbs. (19 g) organic sugar
1 Tbs. (15 ml) mirin (substitutions: dry sherry, sweet marsala wine, dry white wine, or rice vinegar)
1 large organic egg yolk
1. In a small saucepan over medium-low heat, stir together the ingredients and 1/2 cup
(65 g) water.
(65 g) water.
2. Whisk constantly until the sugar dissolved and the sauce is very smooth, about 4 minutes.
(a) Do not let it boil!
3. Remove from the heat and set aside.
B. Eggplant-Japanese or Chinese (See C if using larger non-Japanese eggplant)
4 Japanese or Chinese eggplants, about a pound (455 g)
1 Tbs. (15 ml) each: sesame and olive oil
toasted sesame seeds for garnish
1. Trim each eggplant and cut in half lengthwise.
2. Lightly score the cut sides cross-wise.
3. In a large frying pan over medium-high heat, warm the sesame and olive oil.
4. Work in batches, add the eggplants, cut side down, and cook, without turning, until lightly browned about 4 minutes.
5. Carefully turn the eggplants and cook until they are soft but still hold their shape, about 4 more minutes.
(a) Lower the heat if needed to keep them from burning.
6. Transfer them to the broiler, cut side up.
7. Spread an equal amount of the miso sauce on them.
8. Boil about 4 inches (10 cm) from the heat, until the miso just begins to brown, about 5 minutes.
9. Remove and garnish with sesame seeds. Serve hot.
C. non-Japanese eggplant
2 organic eggplants
1. Slice in half, lengthwise.
2. Core the inside flesh with a knife in criss-cross patterns.
3. Heat a pan over high heat and add oil to coast the bottom.
4. Place the halves in the pan with skin facing down. Cook for a few minutes until the skin begins to brown.
5. Flip them over and cook with lid on the pan for 3-4 minutes, until they are cooked through and the inside flesh has brown.
6. Remove them from the pan and place on top off a foil lined backing sheet with the skin facing down.
7. Brush each piece on top with the miso sauce.
8. Place in the oven and broil for 4 minutes. The sauce should be bubbling.
9. Remove and serve with sesame seeds as garnish.
Look at our other eggplant dishes and miso recipes.
Look at our other eggplant dishes and miso recipes.
