Nasu dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savoury miso glaze. The eggplant is traditionally grilled over a fire in Japan.  Here in Australia we grill in the oven! Our version includes adding homegrown purple daikon radish sprout for a crunchy texture. 

PREPARATION: 5 MIN   |   COOKING: 2 MIN   |   READY IN: 8 MIN 

 

Ingredients (2 serves)

• 1/2C homegrown microgreens purple radish sprouts
• 2 small eggplants
• 150g firm tofu
• 1/2 tsp sesame oil
• 2 tbsp roasted sesame seeds

Miso sauce

• 2 tbsp miso (we used brown rice miso from Enokido)
• 1 tbsp mirin
• 1/2 tbsp sugar
• 2 tbsp sesame oil

Method

1. Preheat grill oven to 180 ℃.  
2. Slice eggplant in half and using a knife, score the inside into small squares and brush on some sesame oil. 
3. Roast in the oven until eggplant is cooked though. (8-10 minutes)  
4. Mix all miso sauce ingredients.  
5. On top of the eggplant, brush miso sauce and roast in the oven for 5 mins until it bubbles. 
6. Remove eggplants from the oven and sprinkle roasted sesame seeds and homegrown microgreen purple radish sprouts on top.
7. Enjoy your easy and tasty meal.