Another of my favourite Japanese dishes that lends itself wonderfully to the 5-2 fasting diet. Nasu Dengaku. An incredibly delicious combination of soft silky baked eggplant and sweet miso. Umami at its very best.
Traditionally prepared over a charcoal grill using smaller Japanese finger eggplant, I have taken the liberty to adapt the recipe to use much larger eggplant which are more regularly available in Australian supermarkets. To ensure they are cooked to unctuous perfection I like to roast scored eggplant halves in the oven rather than char them on the grill. To complete the meal, serve with a 35 calorie bowl of miso soup (recipe here)
Roasted Eggplant With A Sweet Miso Glaze
Serves 2 (278 calories per serve)
2 medium eggplants (180 calories)
1 tablespoon sesame oil (120 calories)
3 tablespoons mirin (sweet rice wine) (120 calories)
2 tablespoons shiro (white) miso (80 calories)
1 tablespoon toasted sesame seeds (52 calories)
1 long green spring onion, finely sliced (4 calories)
PREHEAT oven to 180C.
SLICE each eggplant in half.
LIGHTLY score the surface of the eggplant with the point of a sharp knife in a diamond pattern and then brush the surface very lightly with sesame oil.
PLACE cut side down on a paper lined baking dish. Cover with foil and bake for 30 minutes until eggplant is very soft.
MEANWHILE stir together the mirin and miso paste in a small saucepan over very low heat until combined, about 3 minutes.
REMOVE the eggplant from the oven, turn over and brush the scored roasted flesh with miso glaze. Return to the oven and continue roasting until the glaze is golden and begins to caramelise, about 5 more minutes.
SCATTER over toasted sesame seeds and sliced spring onion. Serve with a bowl of miso soup.