Roasted Eggplant with Sweet Miso Paste

“Roasted Eggplant with Sweet Miso Paste”

Skewered food with sweet miso paste is called “Dengaku” in Japanese. Eggplant, Tofu, Konjac are commonly used for this dish. The sweet miso paste can be served with Japanese pepper called “Sansyo” or a type of citrus called “Yuzu” to add flavours. After baking the food, put the sweet miso paste on top. I usually cook again for a short time after putting the sweet miso paste on top. In this way the miso sauce gets a better taste.

*Konjac is made from a root plant which contains starch like a potato does. Konjac plants are grown in Asia. It is often used in stews, Dengaku or stir fried in Japanese cuisine. 

Eggplant with miso paste

Ingredients 

  • Eggplant …………….……… 1/2  medium size
  • Sesame Seeds ……………. For garnishing

 Sweet Miso Paste

  • Miso ………………………… 1 tbsp
  • Sugar …………………….… 2 1/2 tsp
  • White wine ……………..…. 1 tbsp

Instructions 

  1. Preheat oven to 150C.
  2. Slice the eggplant less than 1 cm width.
  3. Remove excess water from the eggplant slices with paper towel.
  4. Place the eggplant on a tray with a baking sheet.
  5. Drizzle cooking oil on the eggplant.
  6. Cook in the oven for 10mins.
  7. While cooking, mix the sweet miso paste ingredients together.
  8. Once cooked, spread the miso mixture on the eggplant.
  9. Cook the eggplant with the sauce for another 5 minutes.
  10. Serve on a plate.
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