I am happy with this miso glazed Japanese eggplant or nasu dengabu as it is called. It seems the optimum temperature is 500F, it gets the eggplants to a melt in your mouth texture.
After looking at a bunch of youtube videos this is my version:
1/2 tsp ginger powder
3 tbs mirin
1 tbs sugar
2 tbs miso paste
3-4 japanese eggplants, halved
1 tbs veg oil
2 scallions diced
Glaze
mix miso paste, ginger, mirin, sugar
preheat oven to 500F
Halve and score eggplants in cross hatch pattern on top
rub oil all over eggplants
roast 15 mins skin side down
spread the glaze over top of eggplants
sprinkle diced green onions on top
roast 5 mins longer
An interesting recipe. I've never used eggplant. Is it the same as zucchini?
ReplyDeleteYou have to try it then Anne, it is different but some don't like the texture.
DeleteLooks tasty.
ReplyDeleteGod bless.
So nice! Love it! Happy Monday!
ReplyDeleteLooks so good! Awesome flavor I am sure.
ReplyDeleteWe love roasted egg plant. So great to see this recipe!
ReplyDeleteYummy!
ReplyDeleteThis sounds very deliciousy, thanks for sharing! Hugs, Valerie
ReplyDelete500 is a bit too high for me. I would be worried. But, I do like this type of dish.
ReplyDeleteI haven't cooked eggplant in years! thanks for the inspiration.
ReplyDeleteSorry to be a party-pooper, but I'm not a big fan of eggplant, Christine.
ReplyDeleteLooks delicious, I have not had eggplant in years, I like these smaller varieties over those large purple ones and I like miso too Happy Monday
ReplyDeleteThe recipe looks great. I like both eggplant and zucchini.
ReplyDeleteMany thanks for sharing this recipe.
ReplyDeleteEggplant, or Aubergine as it's also known, is a low carbers favourite :)
We also like zucchini, or courgettes as they are also known... which reminds me I must get some more this week!
Have a good week.
All the best Jan
Hello Christine, I'm back again.
ReplyDeleteOne of the things I like about blogging is the extra information you can pick-up and learn from.
Take your post here ...when buying eggplants/aubergines I tend to buy the 'American' type.
I wanted to know a little more about the Japanese variety, and there is a good article about the various types available here
https://substituteninja.com/japanese-eggplant-vs-american-eggplant/
Enjoy the rest of your day.
All the best Jan
Thanks Jan, I have even seen small round ones
DeleteGracias por la receta. Te mando un beso.
ReplyDeletesound nice recipe...
ReplyDeleteI'll try it.... thank you for sharing
Sounds good
ReplyDeleteThis looks delicious. Thanks for the recipe.
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Give me eggplant from anywhere in any form and I will gobble it up. Love it and love new recipes.
ReplyDeleteSounds like a good recipe.
ReplyDeleteSorry to be late visiting. I have had Japanese eggplant once. Yours looks better than mine did!
ReplyDeleteYum, thanks for another great recipe.
ReplyDelete