Nasu Dengaku

RecipenKitchen Recipe 55 min · Serves 4 · Japanese

Why make it Aubergine halves roasted until creamy, then glazed with a sweet-savoury miso sauce and grilled until bubbling. A simple vegetarian main to serve over steamed rice.

You’ll need

Serves 4 4 medium long aubergines (about 250 g each), halved lengthw… 4 tbsp neutral oil, such as sunflower or canola 4 tbsp red or brown miso paste 3 tbsp mirin 2 tbsp sugar 3 tbsp water 1 tsp ginger, finely grated 1 tsp toasted sesame oil + 5 more in the full recipe

1 Step 1 of 9 Heat the oven to 220°C (200°C fan) and set a rack in the upper third. Line a baking tray with baking paper.

2 Step 2 of 9 Use a small knife to score the cut side of each aubergine half in a diamond pattern about 1 cm deep, without piercing the skin.

3 Step 3 of 9 Place the halves cut-side up on the tray. Brush or spoon the oil generously over the cut sides, letting it sink into the scores.

4 Step 4 of 9 Put the rinsed rice, 1.75 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce to the lowest heat and cook until the water is absorbed. Turn off the heat and leave covered.

5 Step 5 of 9 Roast the aubergines for 20 minutes, until the flesh is soft and golden and a knife slides in with no resistance. The last 4 steps are in the full recipe.

Cook’s tip Choose slim, glossy aubergines with few seeds. Large, old ones can taste bitter and take longer to soften.

Nasu Dengaku

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