Uploaded August 2024 | Updated September 2026, 3 days ago
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Eggplant is one of those weird vegetables that one might only see in restaurants because it can be challenging to figure out how to cook them. A traditional preparation method in Japan is called nasu dengaku, which translates loosely to fire- grilled eggplant. It uses some miso paste, mirin, sake and sugar to make the glaze. While this recipe comes out best with the slender Asian eggplant, any sort of eggplant may be used. If using a larger Italian or American eggplant, consider cutting it into quarters instead of using halves.
While the traditional preparation method is to do all the cooking over a charcoal fire, most people will probably end up making it in their kitchens. If all the eggplant pieces fit together in the same oven-proof skillet, they may be seared on the stovetop, then glazed face up and placed under the broiler for a few minutes. Otherwise, the pieces should be lined up on a sheet pan and roasted face down and face up (on both faces if need be) until they have a little color. We’ll assume the oven method below, but for those who are making only a small amount or have large skillets, stove-searing can certainly produce better caramelization.
These should be consumed shortly after they come out of the oven, but they are also good cold, and make decent leftovers. They go with almost anything, so they can be used as a snack or as part of a meal made of several small, easy dishes.
Makes 6-8 pieces.
Equipment:
large ovenproof skillet or lined sheet pan
mixing bowl or glass measuring cup
Ingredients:
3-4 ea Asian eggplant
2-4 Tbsp miso paste any kind will work, everyone has a favorite
2 Tbsp mirin or comparable sweet cooking wine
1 Tbsp sake or comparable savory cooking wine
1 Tbsp sugar white or brown, to taste
1 Tbsp sesame oil
1 Tbsp sesame seeds toasted
1-2 leaf shiso perilla; optional
Procedure:
1. Preheat the oven to 375F
2. Wash and dry the eggplants, and trim off the capsules.
3. Split the eggplants lengthwise, then cross-score the flesh without piercing the skin.
4. Brush the scored surfaces with sesame oil.
5. Line the eggplants up face down on a lined, rimmed baking pan.
6. Place the eggplants into the center of the 375F oven for about 10 minutes, then turn them over and bake another 5 minutes. The cross-scored faces should hopefully have a little bit of color.
7. Remove the pan from the oven and glaze the scored faces of the eggplants with the miso-sake glaze.
8. Place the eggplants back into the oven under the broiler to let the glaze bubble briefly before serving, sprinkled with toasted sesame seeds.
9. If you have access to fresh shiso (perilla) leaf, then garnish with a chiffonade of it as that is a critical part of the traditional flavor profile.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Eggplant is one of those weird vegetables that one might only see in restaurants because it can be challenging to figure out how to cook them. A traditional preparation method in Japan is called nasu dengaku, which translates loosely to fire- grilled eggplant. It uses some miso paste, mirin, sake and sugar to make the glaze. While this recipe comes out best with the slender Asian eggplant, any sort of eggplant may be used. If using a larger Italian or American eggplant, consider cutting it into quarters instead of using halves.
While the traditional preparation method is to do all the cooking over a charcoal fire, most people will probably end up making it in their kitchens. If all the eggplant pieces fit together in the same oven-proof skillet, they may be seared on the stovetop, then glazed face up and placed under the broiler for a few minutes. Otherwise, the pieces should be lined up on a sheet pan and roasted face down and face up (on both faces if need be) until they have a little color. We’ll assume the oven method below, but for those who are making only a small amount or have large skillets, stove-searing can certainly produce better caramelization.
These should be consumed shortly after they come out of the oven, but they are also good cold, and make decent leftovers. They go with almost anything, so they can be used as a snack or as part of a meal made of several small, easy dishes.
Makes 6-8 pieces.
Equipment:
large ovenproof skillet or lined sheet pan
mixing bowl or glass measuring cup
Ingredients:
3-4 ea Asian eggplant
2-4 Tbsp miso paste any kind will work, everyone has a favorite
2 Tbsp mirin or comparable sweet cooking wine
1 Tbsp sake or comparable savory cooking wine
1 Tbsp sugar white or brown, to taste
1 Tbsp sesame oil
1 Tbsp sesame seeds toasted
1-2 leaf shiso perilla; optional
Procedure:
1. Preheat the oven to 375F
2. Wash and dry the eggplants, and trim off the capsules.
3. Split the eggplants lengthwise, then cross-score the flesh without piercing the skin.
4. Brush the scored surfaces with sesame oil.
5. Line the eggplants up face down on a lined, rimmed baking pan.
6. Place the eggplants into the center of the 375F oven for about 10 minutes, then turn them over and bake another 5 minutes. The cross-scored faces should hopefully have a little bit of color.
7. Remove the pan from the oven and glaze the scored faces of the eggplants with the miso-sake glaze.
8. Place the eggplants back into the oven under the broiler to let the glaze bubble briefly before serving, sprinkled with toasted sesame seeds.
9. If you have access to fresh shiso (perilla) leaf, then garnish with a chiffonade of it as that is a critical part of the traditional flavor profile.
Music: bensound.com/royalty-free-music
