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Nasu Dengaku (Miso Glazed Eggplant)<\/p>\nNasu Dengaku (Miso Glazed Eggplant)<\/p>\n
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Eggplant<\/p>\n
6 small Japanese eggplants<\/p>\n
2 T. olive oil<\/p>\n
3 slices of bacon chopped (optional)<\/p>\n
1 T. chives sliced thin for garnish<\/p>\n
1 T. toasted sesame seeds for garnish<\/p>\n
Sauce<\/p>\n
2\/3 C. white miso<\/p>\n
1\/3 C. sake<\/p>\n
1\/3 C. mirin<\/p>\n
1\/3 C. sugar<\/p>\n
<\/p>\n
For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan. Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently stirring, until sugar dissolves, color darkens, and it has the consistency of a thick sauce\u2014approximately 45 minutes. Sauce can be made up to a day in advance and should be refrigerated. When ready to use, reheat in a pan on low heat for 2\u20133 minutes.<\/p>\n
Preheat oven to 425\u00b0F. Cook bacon in a small skillet over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and set aside. Cut eggplants in half lengthwise. Use the tip of a paring knife to score cut sides in a crosshatch pattern. Brush scored sides with olive oil, then spread 1 tsp. of miso mixture over each half. Place on parchment-lined baking sheet. Roast eggplant for about 20 minutes, until tender and browned. Sprinkle with sesame seeds, chives, and bacon, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Nasu Dengaku (Miso Glazed Eggplant) Eggplant 6 small Japanese eggplants 2 T. olive oil 3 slices of bacon chopped (optional) 1 T. chives sliced thin for garnish 1 T. toasted sesame seeds for garnish Sauce 2\/3 C. white miso 1\/3 C. sake 1\/3 C. mirin 1\/3 C. sugar For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan. Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently stirring, until sugar…<\/p>\n