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From the ever reliable Adam Liaw in the SMH September 2020. Adam says "Dengaku eggplant is a famous dish from Nagoya, but it can be a little fiddly to prepare. This tray baked version, however, is incredibly simple."
Serves 4 as a side dish
Serves 4 as a side dish
Ingredients
Ingredients
Equipment Required
Equipment Required
2 eggplants, cut into 3cm cubes
2 tablespoons olive oil
¼ cup miso (red)
1 tablespoon sugar
1 tablespoon sake
2 tablespoon mirin
2 spring onions, thinly sliced
baking dish
small mixing bowl
Method
Method
Heat oven to 200C fan-forced (220C conventional).
Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste.
Place the eggplant in a baking dish and toss in the oil. Roast for 20 minutes until the eggplant is lightly browned.
Pour the paste over the eggplant and stir to coat.
Roast for a further 10-15 minutes, until the eggplant is soft and the miso caramelised.
Transfer to a serving bowl and scatter with the spring onion.
Lightly browned eggplant after first roast
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Japanese, vegetarian
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