Miso-Glazed Eggplant
This Miso-Glazed Eggplant is a take on the traditional Japanese Nasu Dengaku, but with a few of my favorite Indonesian ingredients added in the mix. I combine two sauces, kecap manis and sambal oelek, to create a sticky, sweet and spicy miso glaze and then double-cook this eggplant into soft, tear-apart, eggplant heaven.
Ingredients
- 1 large eggplant
- 1/4 cup kecap manis
- 1/4 cup sambal oelek
- 1 tablespoon white miso paste
- 2 cloves garlic finely grated
For toppings:
- 1/2 tablespoon toasted sesame seeds
- 1 scallion stalk chopped
Instructions
- Preheat the oven to 375°F.
- Cut the top off the eggplant and then slice it in half. Score it diagonally, see blog photos for reference. You want these scores to be deep, enough that you can stretch apart the eggplant and see the indents, but not far enough that the eggplant falls apart.
- In a small bowl mix together the kecap manis, sambal oelek, miso paste and grated garlic.
- Using a brush, brush each half of the eggplant with about 2/3 of the sauce mixture. Make sure to get it deep in the crevasses so the eggplant is completely coated.
- Roast the eggplant glaze-side-up for 15 minutes at 375°F. Remove it from the oven and change the oven to broil on high.
- Add another layer of glaze on the eggplants, about the remaining amount of the sauce.
- Broil the eggplants for another 5-7 minutes, or until the sauce is sizzling, caramelized and very dark.
- Remove from the oven, top with scallions and sesame seeds and then scoop out the eggplant pieces as you like!