Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, miso glaze eggplant. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Smear top of eggplant slices with miso sauce. Brush the eggplants with the miso glaze, using up all of the glaze. Allow to cool if desired or serve hot.
Miso Glaze Eggplant is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Miso Glaze Eggplant is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook miso glaze eggplant using 4 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Miso Glaze Eggplant:
- Make ready 1 round eggplant
- Get 1 tsp miso paste
- Prepare Olive oil or sesame oil
- Take 1 tsp vinegar
If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). Miso glazed eggplant is a wonderful example of the delicious simplicity of Japanese food. Soft creamy roasted eggplant topped is topped with a sweet, salty umami-laden miso glaze.
Steps to make Miso Glaze Eggplant:
- Cut eggplant into round slices. Brush each side with olive oil and place in a baking tray. Bake in the oven at 250°C (480°F) for 15 minutes. Make sure to turn each side.
- After 15 minutes, remove it and brush each side with a mixture of miso paste and vinegar. Return to the oven and char it. Serve.
It's easy, delicious and packed with flavour! Just as many people love as those that loathe it. Miso Glazed Eggplant or Nasu Dengaku as it is traditionally known, is a Japanese eggplant dish made of grilled eggplant glazed with a thick miso sauce. There are many vegan and non-vegan versions out there sporting a myriad of eggplant varieties. Meanwhile, whisk your miso paste, sake, mirin and sugar together in a small bowl until you achieve a smooth consistency.
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