Miso-Glazed Eggplant (Nasu Dengaku) - Soy Free
A flavorful and elegant Japanese dish featuring tender eggplant with a rich miso glaze made without traditional miso paste, substituting with chickpea miso for a soy-free version.
Ingredients
- 2 medium Japanese eggplant
- 2 tbsp Chickpea miso paste
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 tsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
Instructions
- 1Cut the eggplants in half lengthwise and score the cut sides in a crosshatch pattern.
- 2In a bowl, whisk together the chickpea miso paste, mirin, sake, sugar, and rice vinegar to make the glaze.
- 3Heat sesame oil in a skillet over medium heat. Place the eggplant cut-side down and cook until golden brown.
- 4Flip the eggplant and brush the miso glaze generously over the cut sides.
- 5Cover the skillet and cook until the eggplant is tender, about 5-7 minutes.
- 6Garnish with sesame seeds before serving.
Substitutions
Miso paste (soy-based) → Chickpea miso paste
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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