Ingredients
The following ingredients have 4 Servings
- 2 eggplants large
- 2 tbs vegetable oil
- 1/4 cup brown miso paste
- 3 tbs mirin
- 1 1/4 tbs granulated sugar
- 1 1/4 tbs cooking sake
- 1 tsp sesame seeds
Instruction
- Cut the eggplant length ways and score small squares being careful to not pierce through to the skin.
- Lightly salt the eggplant for 15 minutes prior to cooking to draw out moisture, this will ensure the eggplant is melt in your mouth delicious.
- While the moisture is being drawn out of the eggplant it’s time to mix the miso, sugar, mirin and sake in a bowl. And pre-heat a fan grilled oven to 160 degrees celsius.
- Put a pan on medium high heat with oil and place the eggplant skin side down and cook for 4-5 minutes until it turns brown and then flip and cook for a further 4-5 minutes with a lid on top.
- Once the eggplant is cooked through place into a foiled line tray. Brush on the Dengaku mixture being sure to cover the top surface of the eggplant and place in the oven. Please into the oven for 5 minutes or until the mixture starts to bubble.
- Serve hot and sprinkle with sesame seeds.
