Miso-glazed Eggplant

Call it what you will – eggplant, brinjal or aubergine – it’s the perfect vessel for the umami notes of Japanese cuisine. Inspired by this week’s featured island of Naoshima, our interpretation of Nasu Dengaku (miso-glazed eggplant) makes for an easy and delicious meal or side for mid-week meals or island-inspired entertaining.

SERVES 3
3 Chinese eggplants, halved lengthwise, flesh scored in a cross-hatched pattern
2T salt

FOR THE MISO GLAZE
1½T miso paste
1½T sugar
½T sake
1 clove garlic, minced
2T sesame oil, for frying

TO SERVE
1 small nob ginger, peeled and finely sliced into matchsticks
White sesame seeds, to garnish
Spring onion, thinly sliced, to garnish

PREPARE THE EGGPLANT: Place the scored eggplant halves in a colander and sprinkle evenly with the salt. Set aside over a kitchen sink (10-15 minutes). Make the glaze in this time.

MAKE THE GLAZE: Combine all the ingredients in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar has fully dissolved. Remove from the heat and set aside.

Remove the eggplant from the colander and pat/wipe dry with a clean dish towel to remove excess salt and released water.

Preheat the oven to 180°C.

FRY & MAKE IT UMAMI: Add the sesame oil to a pan over medium-high heat. Once hot, Place the eggplant (cut side down) into the pan. Fry for 5 minutes or until golden brown. Transfer the eggplant to a lined baking tray and place in the preheated oven (10 minutes). Remove from the oven and brush lightly with another coat of miso glaze. Transfer to a serving plate and garnish with sesame seeds, spring onions and ginger. Serve and enjoy!