Countries 
VEGAN NASU DENGAKU
Ingredients
- 2 eggplants
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp vegetable oil
- 1 tbsp sesame seeds toasted
- 1 green onion thinly sliced
Instructions
- Preheat the grill or broiler to high heat.
- Slice the eggplants in half lengthwise, then score the flesh in a crisscross pattern.
- In a mixing bowl,
whisk together the miso paste, mirin, sake, sugar, and vegetable oil until smooth. - Brush the miso mixture generously over the eggplant halves.
- Place the eggplant halves on a baking sheet and broil or grill for 10-12 minutes, or until the tops are golden brown and the eggplant is cooked through.
- Transfer the eggplant to a serving plate and sprinkle with toasted sesame seeds and green onion.
Notes
NUTRITIONAL FACTS:
Calories: 95 | Total Fat: 3.6g | Total Carbohydrates: 15g | Dietary Fiber: 5g | Protein: 3g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
