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Miso-Glazed Eggplant Dengaku
Deeply savory and meltingly tender, this classic Japanese dish transforms simple vegetables into something extraordinary. You'll sear and roast the eggplant until it practically collapses, then brush it with a rich, umami-packed miso glaze. A final scattering of toasted cashews, sesame seeds, and fresh scallions adds the exact right amount of crunch to balance the soft, creamy center. It's a brilliant vegetarian main or a standout side that pairs beautifully with steamed rice.
Equipment
- Oven
- Baking sheet
- Skillet
- Stovetop
Ingredients
- 3 tablespoons cashews
- 2 eggplants (see Note )
- ⅓ cup (80 ml) canola oil
- ¼ cup (60 ml) Miso Glaze ( here )
- 2 teaspoons white sesame seeds
- 1 scallion, thinly sliced on the bias
Instructions
- 1Preheat the oven to 350°F (180°C). Spread the cashews on a baking sheet and roast for 5 to 10 minutes until they turn golden brown. Let them cool, then chop them roughly and set aside.
- 2Slice the eggplants in half lengthwise. Score the exposed flesh of each half in a deep crosshatch pattern. This helps the heat penetrate and allows the glaze to soak in later.
- 3Warm a large skillet over medium heat and pour in 1 tablespoon of the canola oil. Place the eggplant halves into the hot pan with the scored sides facing down, cover with a lid, and cook for 2 minutes.
- 4Pour 2 tablespoons of water into the skillet and immediately replace the lid. Continue cooking for another 5 minutes until the eggplant skin softens.
- 5Increase the oven temperature to 400°F (200°C).
- 6Transfer the eggplant halves to a baking sheet and brush them with the remaining canola oil. Roast with the cut sides facing up for 10 minutes until the flesh becomes completely soft and the skin wrinkles. Watch them closely so the skin doesn't burn.
- 7Transfer the roasted eggplant to plates and spoon the miso glaze over the top. Finish with a sprinkle of white sesame seeds, sliced scallions, and the chopped roasted cashews.
Notes
- Ingredient: Japanese eggplants offer the best texture and flavor for this dish, but standard globe eggplants will also work well if that's what you have.
- Tip: Scoring the eggplant deeply without piercing the outer skin is the secret to a creamy, melt-in-your-mouth texture.
Recipe Details
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