Nasu dengaku, an elegant Japanese vegetable dish, is made by roasting halved eggplant and glazing it with a sweet-tangy miso sauce. Low in carbs and saturated fat, it makes a keto-friendly, heart-healthy mid-morning bite.
Halve the eggplants and score the flesh in a crosshatch pattern, then brush with sesame oil.
Bake cut-side up in an oven preheated to 220°C for 20 minutes until the flesh softens.
Mix the miso, water, sweetener and rice vinegar together into a smooth glaze.
Brush the miso glaze over the baked eggplant, return to the oven and bake 6 more minutes until caramelised, then top with sesame seeds and spring onion to serve.
Skip scoring the eggplant crosswise and the miso glaze will just sit on the surface instead of soaking in, so cut deep but not all the way through the flesh. Allergens: contains soy (miso), sesame (sesame oil, sesame seeds).
Use dark miso instead of white and the glaze turns saltier and more intense; in that case add one extra tablespoon of sweetener to keep the balance.
Admin DadaGastro · verified in test kitchenBeyaz 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?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.