Nasu dengaku, an elegant Japanese vegetable dish, is made by roasting halved eggplant and coating it with a sweet-and-sour miso glaze. This low-carbohydrate recipe is also low in saturated fat and is presented as a keto-friendly, heart-friendly snack.
Halve the eggplants and score the flesh diagonally. Brush the cut surfaces with sesame oil.
Roast in an oven preheated to 220°C / 430°F, cut side up, for 20 minutes, until the flesh is tender.
Mix the miso, water, powdered sweetener and rice vinegar until smooth.
Spread the miso sauce over the roasted eggplant and return it to the oven for another 6 minutes, until caramelized. Sprinkle with sesame seeds and scallion to serve.
If you do not score the eggplant diagonally, the miso glaze will stay on the surface instead of soaking in. Make the cuts deep, but shallow enough not to pierce the flesh. Allergen: contains soy (miso) and sesame (sesame oil and sesame seeds).
Beyaz miso bulamadım, editör notundaki gibi koyu miso kullanıp tatlandırıcıyı bir kaşık artırdım ama yine de biraz fazla tuzlu çıktı, oranı nasıl daha iyi ayarlayabilirim? Ayrıca fırında 20 dakika sonra patlıcanın eti hâlâ biraz diri kaldı, bu normal mi?
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