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Miso Eggplant - This Miso eggplant is twice-cooked to make gooey, salty, sweet eggplant served with rice and pak choi - a yummy vegetarian dinner.

Miso Eggplant - Nasu Dengaku

This Miso Eggplant is twice-cooked to make gooey, salty, sweet eggplant served with rice and pak choi - a yummy vegetarian dinner.
5 from 2 votes
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Course: Main Course
Cuisine: Asian
Keyword: Miso Eggplant, miso eggplant bowl, miso eggplant oven, miso eggplant recipes, miso glazed eggplant, Nasu Dengaku, what to serve with miso eggplant
Total Time: 30 minutes
Servings: 4

Equipment

  • Kettle
  • Oven grill (broiler)
  • Baking tray
  • Large, heatproof bowl
  • Large frying pan
  • Stovetop

Ingredients

  • 1.5 L water
  • 2 eggplant
  • 1.5 L boiling water
  • 2 tablespoon salt
  • ¼ cup white miso paste
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil 2 tablespoon total for the recipe
  • 1 tablespoon soy sauce
  • 1 bunch pak choi
  • 1 tablespoon vegetable oil
  • 450 g microwave rice
  • ¼ bunch coriander
  • 2 teaspoon sesame seeds mixed
  • 2 teaspoon sesame oil (opt.) 2 tablespoon total for the recipe

Instructions

  • Put a full kettle on to boil. Preheat grill function in your oven and line a grill tray with foil. Slice eggplant in half and score.
    1.5 L water, 2 eggplant
    Slice eggplant in half and score.
  • Add salt to a large, heatproof bowl. Add 1 cup boiling water, dissolve, then place in eggplants. Fill water to cover, then use a plate to keep eggplants submerged for 15 mins.
    1.5 L boiling water, 2 tablespoon salt, 2 eggplant
    Place eggplants in a bowl with hot salted water and use a plate to keep eggplants submerged.
  • Mix together miso paste, rice wine vinegar, brown sugar, sesame oil and soy sauce.
    ¼ cup white miso paste, 2 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 tablespoon soy sauce
    Mix together miso paste, rice wine vinegar, brown sugar, sesame oil and soy sauce.
  • Trim pak choi then rinse and pat dry.
    1 bunch pak choi
    Trim pak choi then rinse and pat dry.
  • Drain water from eggplant. Heat a large pan on high heat and add oil. Place eggplant cut side down and cook for 5 mins, then turn and cook for 2 mins.
    1 tablespoon vegetable oil, 2 eggplant
    Place eggplant cut side down in frying pan to cook.
  • Lay eggplant on grill tray, cut side up, and spoon over 2 tablespoon of miso sauce per half. Place under the grill for 4-6 mins, checking regularly.
    Lay eggplant on grill tray, cut side up, and spoon over miso sauce.
  • Add pak choi into the same pan you used for eggplant, and cook for 2-3 mins or until bright green. Meanwhile, microwave rice.
    1 bunch pak choi, 450 g microwave rice
    Add pak choi into the same pan you used for eggplant and cook.
  • Serve eggplant with rice, pak choi, coriander leaves, sesame seeds and remaining sauce on the side. Option to drizzle over sesame oil.
    Serve kids plain rice, chopped greens and flesh from eggplant (scoop out of the skin).
    ¼ bunch coriander, 2 teaspoon sesame seeds, 2 teaspoon sesame oil
    Miso Eggplant - Serve eggplant with rice, pak choi, coriander leaves, sesame seeds and sauce on the side. Drizzle over sesame oil.

Nutrition

Calories: 622kcal | Carbohydrates: 114g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 4526mg | Potassium: 616mg | Fiber: 10g | Sugar: 12g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 8mg