2 med-large eggplants
2 tbsp olive oil
2 spring onions, thinly sliced
toasted sesame seeds, to serve
ginger miso dressing:
3 tbsp miso paste
1 tbsp sugar (or 1-2 tbsp honey)
1 tbsp ginger, grated
2 tbsp mirin
1 tbsp sake
1-2 tbsp water
Roasting is great for eggplant, and this Japanese classic (nasu dengaku) is too simple not to make frequently at home now that those aubergines are flowing. It’s also a good opportunity to make use of (or try) miso and sake. Pile these goodies over of a bowl of rice and quinoa or combine with soba noodles. Note – eggplants are often tricky items to regularly include in our set boxes, but they can be added to your set box or grocery delivery direct from the webstore. Recipe borrowed with gratitude from Adam Liaw.
Heat the oven to 200ºC. Slice eggplant into large chunks, then coat with the olive oil and season with a little salt. Place on a baking tray and roast for 20 minutes, or until the eggplant is slightly browned.
Meanwhile, combine together the ingredients for the ginger miso dressing. Baste the roasted eggplants with this, making sure they are generously covered. Pop the eggplants back in the oven to roast for another 5-10 minutes, or until the miso sauce starts to caramelise.
Serve with some simple cooked rice/quinoa or soba noodles, with the spring onions and toasted sesame seeds sprinkled on top.
Hints and Tips
Sake could be substituted with a dry sherry, or use an extra dash of mirin.
Sounds delicious, I will try it. Q: roast the eggplant whole, or diced as in the photo? Keep the skin on? Thanks
Hope you enjoy it, Sally! And yes slice up the eggplant for maximum surface area to coat with flavour. Method is now amended with that direction, thanks!