Japanese Miso Eggplant
This is a cracker of a Japanese dish and I am sure you'll love it! Sweet, salty, sticky and just damn good. This is called Nasu Dengaku for those who love to know the O.G name. I love to cook mine in the air fryer as it really caramelises the top and cooks way quicker. If you do have an air fryer you can always use an oven.
If you can get your hands on my Koji Caramel in Australia (link below) it will save you so much time and effort. If not, any good quality caramel will do. Another option it to use 1/4 cup brown sugar mixed with 1 tbsp miso and 2 tbsp of mirin.
Kojicaramel.com
Ingredients 6
2 eggplant (aubergine)
1⁄4 cup koji caramel
1 tbsp soy sauce
1 tsp sesame seed oil
2 shallots, thinly sliced
Sesame seeds
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Method 4
1. Halve and score the and place on a prepared tray
2. In a mixing bowl, add the , and . Mix until well combined.
3. Bake in an oven on 180c for 25 minutes or in an air-fryer on 180c for 15 minutes or until the top is dark and golden and the flesh is tender.
4. Serve immediately and top with and sesame seeds.
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Notes
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