Japanese Aubergine with Mirin and Sesame (Nasu Dengaku)

Name: Japanese Aubergine with Mirin and Sesame (Nasu Dengaku)
Cuisine: Asian, Japanese
Ingredients: 2 aubergines; neutral oil, to brush the aubergines; 3 level tablespoons miso paste, light or dark; 4 tablespoons mirin (use sherry with a teaspoon of brown sugar if you don't have mirin); 3 tablespoons sake (or same quantity of sherry preparation as above); 1/2-2 teaspoons brown sugar; 1-2.5cm fresh ginger, finely grated; 2 teaspoons sesame seeds. toasted, or use poppy seeds; 4-6 spring onions, very finely sliced on an angle; 1/2-1 teaspoon chilli flakes (optional)

12 steps

Updated at: Thu, 17 Aug 2023 03:15:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories183.5 kcal (9%)

Total Fat5.5 g (8%)

Carbs29.9 g (11%)

Sugars13.8 g (15%)

Protein4.8 g (10%)

Sodium602.2 mg (30%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2aubergines

neutral oil

to brush the aubergines

3 level tablespoonsmiso paste

light or dark

4 tablespoonsmirin

use sherry with a teaspoon of brown sugar if you don't have mirin

3 tablespoonssake

or same quantity of sherry preparation as above

½ teaspoonsbrown sugar

1fresh ginger

2.5cm, finely grated

2 teaspoonssesame seeds

toasted, or use poppy seeds

4spring onions

very finely sliced on an angle

½ teaspoonchilli flakes

optional

Instructions

Step 1

Preheat the oven to 180°C/fan 160°C.

Step 2

Using a vegetable peeler, peel strips of skin off the aubergines, leaving wide stripes.

Step 3

Cut the aubergines in half or into thick 2cm rounds.

Step 4

Score criss-cross marks on the flesh of the aubergine and place them flat in a baking tray.

Step 5

Brush with oil and place them in the hot oven to bake until soft, cooked and golden underneath.

Step 6

In slices this should take about 15 minutes; halves will take a little longer, 20–25 minutes.

Step 7

Remove from the oven and set to one side.

Step 8

Meanwhile, put the miso, mirin, sake and sugar into a small pan and bring to the boil, then simmer for about 3 minutes until the miso has melted and begun to thicken.

Step 9

Add the grated ginger and stir well, then remove from the heat.

Step 10

Brush the miso glaze over the cooked aubergine halves or rounds and put the tray back into the oven for 3-5 minutes, until the glaze begins to bubble and caramelize on the aubergines.

Step 11

Remove from the oven and sprinkle with the sesame seeds, spring onions and chilli flakes, if using.

Step 12

Serve immediately or eat just warm.