My neighbor had a bumper crop of Japanese eggplant and we’ve been lucky to get a big bucket of organic purple goodness. I started to run out of ideas after preparing it Italian style, making ratatouille, and babaganoush. Then I remembered having it prepared with a miso sauce the last time I dined Izakaya style. The sweet creaminess of the miso sauce pairs exceptionally well with the smokey notes of grilled or roasted eggplant.
The basic sauce is just miso, sugar and mirin but I also start with a dashi base to give the sauce more flavor. Prepare a quick kombu dashi like I use in my Shiitake+ Seaweed soup and add in a few shiitake mushrooms if you have some. Unlike a vegetable stock, dashi only requires 3 ingredients (water, kombu and maybe mushrooms)and 5 minutes of cook time. I used a white miso, but you can also experiment with half red miso/half white or yellow. Adding The Vegg – Vegan Egg Yolk is optional, but it adds an extra layer of rich flavor that I enjoy.
I served it up with some jasmine rice (mixed with the shiitakes from the dashi), steamed Wailua asparagus topped with Hamakua tomatoes and Parmela Parmesan Style Aged Nut Cheese . My mother isn’t a fan of a lot of the vegan cheeses but she really enjoys the taste of Parmela and finds it satisfies her parmesan cravings more than nutritional yeast alone.
Eggplant season isn’t over yet! What is your favorite way to eat this purple beauty?
Japanese Eggplant with Miso Sauce::Nasu Dengaku
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: broil grill roast side sauce entree dairy free gluten-free vegan vegetarian eggplant Japanese
Ingredients (2 servings)
For the kombu dashi
- 1 cup water
- 1 two inch strip kombu
- 2 dried shiitakes(optional)
For the miso sauce
- 3 tablespoons white miso
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon nama shoyu
- 1/2 teaspoon cornstarch
- 2 tablespoons the Vegg (optional but it gives it a creamier flavor)
- green onions and roasted sesame seeds for garnish
For the Kombu dashi
Bring all ingredients to a boil, reduce heat and simmer for 5 minutes. Remove the kombu and mushrooms.
For the Eggplant
Cut blossom end from the eggplant and cut in half lengthwise. Score the eggplant flesh. Place the eggplant cut side down in a nonstick pan(no oil) on medium heat and tent with foil. Cook for 8-10 minutes or until the eggplant skin is easily pierced with a skewer.
Combine 3/4 cup kombu dashi,miso,nama shoyu,sugar,mirin,Vegg and cornstarch in a small saucepan. Whisk until smooth. Bring to a boil until mixture begins to thicken, then remove from heat.
Place cooked eggplant flesh side up on a lined baking sheet. Spoon just enough miso sauce to cover the eggplant. Place under broiler just until miso sauce begins to bubble, about 2 minutes. Watch this step closely, as the sauce can burn quickly.
Remove from broiler. Garnish with sesame seeds and green onions
* You can also grill the eggplant or bake in the oven.
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