What do you get when you cross a traditional Japanese dish with an Australian one, Nasu Dengaku. While both the Miso eggplant and Australian Parma have existed for years without one another the similarities of the two meals is beautifully similar.
So next time you are craving a Parma, why not try this recipe for Miso Eggplant instead.
This dish is the perfect option for Japanese loving vegans out there, who want to enjoy the flavours of Japan without consuming meat or animal products.
Incredibly simple and quick to make, this dish manages to hero the eggplant, a vegetable that doesn’t get enough love while staying true to very traditional Japanese flavours.
A perfect starter before dinner but with the addition of some Japanese greens and rice, it can also serve as a perfect main.
What You Need Miso Eggplant?
• 4 medium-sized black eggplants
• generous pinch of sea salt flakes
• 2 tablespoons mirin
• 2 tablespoons cooking sake
• 2 tablespoons raw sugar
• 1 tablespoon Shiaoxing wine
• 1 tablespoon sesame oil
• 1 teaspoon finely grated ginger
• 80g white miso paste
• white and black sesame seeds, finely sliced chives, micro herbs to garnish
1. Pre-heat oven to 200C (convection)/180C (fan-forced). 2. Cut the eggplants in half, lengthwise.
3. Using a sharp knife, score a diamond pattern in the flesh of the eggplant.
4. Place the eggplant cut side up in a shallow baking tray.
5. Sprinkle with salt and gently rub the salt over the flesh. 6. Rest for 30 minutes.
7. Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
8. Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
9. Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
10. Bake in the preheated oven for 30-35 minutes until starting to brown and tender.
11. Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.