Nasu Dengaku

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Step 1

Mix all wet ingredients together and put aside, will get back to the wet ingredients when eggplant is almost ready for it.

Step 2

Cut the eggplant lengthwise. On the skin side, make small cuts in the skin, don't go too far though.

Step 3

In a pan add oil and sear the skin side until you start to see it shrivel and turn to a more purplish color. Turn them over and sear the flesh side till golden brown; it will look dark but that's okay.

Step 4

If you are using the same pan to roast in the oven, take some oil out of the pan; if not, put the eggplant on a sheet tray. Roast the eggplant skin side down now for about 20min on the middle oven rack.

Step 5

When the eggplant is soft, add the miso paste with the back of the spoon and let it sizzle for a few minutes; add another light layer and put it on the top oven rack. This is when you need to watch it so it doesn't burn.

Step 6

Take it out. You can leave it whole or cut it in shapes and sizes. Sprinkle sesame seeds to finish, and garnish with cilantro. The eggplant should have a soft texture and creaminess to it.

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