Japanese Grilled Eggplant Aubergine Yaki Nasu Recipes
NASU DENGAKU - MISO GLAZED EGGPLANT
A classic Japanese dish, nasu dengaku with miso glaze is both a sweet and savory.
Provided by Caroline Phelps
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Slice eggplant in half and using a knife, score the inside in small squares.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
- Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
- Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
- Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
- Sprinkle sesame seeds on top and serve hot.
Nutrition Facts : ServingSize 1 eggplant, Calories 288 calories, Sugar 15.6 g, Sodium 92 mg, Fat 15.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 4.3 g, Protein 4.9 g, Cholesterol 0 mg
MISO GLAZED EGGPLANT
With tender, creamy roasted eggplant enrobed in a sweet and savory miso glaze, Nasu Dengaku (なす田楽) is a mouthwatering Japanese appetizer or plant-based entre. I have a few tricks in my baked version that give you the rich, creamy texture of fried eggplant without being greasy or cloying.
Provided by Marc Matsumoto
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F (260 C).
- Cut the eggplant in half lengthwise and then use a sharp knife to cut a border around the outside perimeter of the cut surfaces about 1/2-inch deep.
- Add 1/2 deep slits in a cross-hatch pattern to the center of the cut surfaces of the eggplant.
- Drizzle the cut surfaces of the eggplant with most of the oil and rub it in with your fingers. Next, drizzle any remaining oil onto the skin side and rub it in.
- Place the eggplant cut-side up on a baking tray and roast the eggplant until it's tender and medium brown on top (15-20 minutes).
- While the eggplant is roasting, add the miso and sugar to the mirin and mix until it's smooth and free of lumps.
- When it's done, remove the eggplant from the oven and slather a generous layer of miso glaze onto the cut surfaces of the eggplant, being sure to get it into all of the crevices as well.
- Put the pan back into the oven to let the glaze caramelize (an additional 5-7 minutes. Be careful not to burn the glaze.
- When the dengaku sauce has caramelized, remove the pan from the oven and garnish with the sesame seeds and chopped scallions. Serve the miso-glazed eggplant immediately.
Nutrition Facts : Calories 220 kcal, Carbohydrate 35 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Sodium 835 mg, Fiber 8 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE GRILLED EGGPLANT (AUBERGINE) (YAKI NASU)
A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring seasoning ingredients to a boil in a small saucepan and let cool.
- Bring sauce to a boil in a small saucepan and let cool.
- Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- Test with your finger or a toothpick to see how soft it is.
- Place in cold water to cool; then peel and pat dry.
- Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- Remove eggplant and cut into bite-size pieces.
- Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
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