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Miso-Glazed Eggplant
Japanese miso-glazed eggplant (nasu dengaku) — caramelised, smoky, and deeply satisfying. Scoring the cut side of the eggplant in a crosshatch before grilling lets the miso glaze soak into the flesh instead of just sitting on the surface.
Ingredients
Instructions
Score cut side of eggplant; brush with oil.
Grill cut-side down 5 min; flip.
Brush with miso glaze; grill cut side up 3-4 min until caramelised.
Garnish and serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
