{"id":68711,"date":"2021-06-05T19:27:38","date_gmt":"2021-06-05T17:27:38","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=68711"},"modified":"2021-06-06T10:43:04","modified_gmt":"2021-06-06T08:43:04","slug":"miso-glazed-eggplant","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/miso-glazed-eggplant\/","title":{"rendered":"Miso Glazed Eggplant (Nasu Dengaku)"},"content":{"rendered":"

A super delicious vegan recipe for miso glazed eggplant, a traditional Japanese dish known as Nasu Dengaku. If you are a fan of eggplant just like I am, you\u2019ll love this dish!<\/p>\n

The aubergine is roasted in the oven with a sweet, savoury and addictively delicious umami-rich dressing. If you need a reason to try (or love) miso, than this is your recipe.<\/p>\n

Miso glazed eggplant<\/h2>\n

This recipe brings me back to my hometown \u2014 Vancouver \u2014 a cultural melting pot with so many different cultures and cuisines. Japanese food being one of the most popular. And one of my favourites! It\u2019s so much more than sushi. It’s also the type of cuisine I I cooked most often in my 20s. So this recipe is a little nostalgic and reminds me once again, why I love Japanese food. It always amazes me how simple dishes can have such an incredible depth of flavour. And a little tip, if aubergine isn\u2019t your thing, this miso sauce is for so much more than eggplant. Try with with salmon, cod or tofu. And since summer is here, how about putting some miso-glazed skewers on the grill?
\n\"preparation<\/a>
\n\"Roasted<\/a><\/p>\n

\"Miso<\/a>
\nSome tips on making the miso glazed eggplant<\/h2>\n

Use small to medium-sized eggplants. Large eggplants can be more bitter and have more seeds.<\/p>\n

Salting eggplant gives them a sweat and draws out moisture. The result is firm but creamy and simply luscious.<\/p>\n

I like to glaze the eggplant twice during baking, but you can also glaze it a second time right before serving. And if you just doing two medium aubergines, rather than 4 small ones, you can serve any leftover sauce on the side for anyone wanting to add even more flavor..
\n\"Miso<\/a>
\nKey ingredients for this miso sauce<\/h2>\n

A few key Japanese ingredients are used for this miso glazed eggplant recipe. There\u2019s sake, mirin and miso paste.<\/p>\n

Sake<\/h3>\n

It\u2019s a Japanese rice wine<\/a>. Just how wine is made from grapes, sake is made from rice. Japanese use sake for cooking, just like how you would use wine for cooking.<\/p>\n

Mirin<\/h3>\n

Is a sweet Japanese rice wine<\/a>. It has a high sugar content and is the perfect balance to the salty flavor of soy sauce. It’s similar to sake, but with a lower alcohol and higher sugar content.<\/p>\n

Shiro Miso<\/h3>\n

It\u2019s the mellow miso,<\/a> compared to the red miso used for soups. It has a milder, more delicate flavor and complements dressings and sauces really well.<\/p>\n

\"Miso<\/a><\/p>\n

Looking for other recipe inspiration?<\/h2>\n

Then try one of these delicious dishes:<\/p>\n

Yakitori Chicken (Japanese Grilled Chicken Skewers)<\/a>
\nJapanese-Style Glazed Salmon<\/a>
\nMiso Soup with Shiitake Mushrooms and Baby Bok Choy<\/a>
\nAsian-Style Broccoli Salad<\/a><\/p>\n

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\"Japanische<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Miso Glazed Eggplant (Nasu Dengaku)<\/h2>
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