Recipe: Nasu Dengaku

Eggplant is in season in the summer here in Japan, and it is said that the vegetable has the ability to lower our body temperature and make us feel cooler during the hot months. In this classic Japanese dish, the smooth, melt-in-your-mouth texture of the eggplant is perfectly complemented by sweet yet slightly bitter red miso paste.

Serves two.

What You Need

2 nasu (Japanese eggplant)

1 tablespoon sesame oil

2 tablespoons sake, divided

2 tablespoons red miso

2 tablespoons sugar

1 teaspoon sesame seeds

What to Do

1. Cut the eggplants in half lengthwise, then score the flesh in a crisscross pattern.
2. Place the sesame oil in a frying pan, then place the eggplant halves in the pan, cut side down (do this before heating the oil).
3. Heat the frying pan to medium heat.
4. Once the eggplant is golden brown, add 1 tablespoon sake, cover, and let steam for three to five minutes.
5. Meanwhile, mix together the miso, sugar, and remaining tablespoon of sake in a microwave-safe dish. Heat the mixture in a microwave for about a minute and a half. You should start to see a little bubbling on the surface.
6. Plate the eggplant, top with the miso mixture, and garnish with sesame seeds.

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