Cristalina on Nostr: This love is and sounds delicious ! I have to try it ! 😋😋😋 "Delightful ...
This love is and sounds delicious ! I have to try it ! 😋😋😋
"Delightful recipe for Miso-Glazed Eggplant (Nasu Dengaku), a classic Japanese dish that’s both simple and packed with flavor!"
Ingredients:
2 medium eggplants
3 tablespoons miso paste (red or white)
2 tablespoons mirin
1 tablespoon sugar (or honey/agave nectar)
1 tablespoon sake (or dry white wine)
1 clove garlic, minced
2 tablespoons canola oil
Green onions or sesame seeds for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Eggplants:
Cut the eggplants in half lengthwise. Score the flesh in a cross-hatch pattern, about ½ inch deep, to help the glaze penetrate better.
Brush the cut sides with canola oil and place them flesh side down on a baking sheet lined with foil.
Bake the Eggplants:
Bake the eggplants for 20-25 minutes until tender.
Prepare the Miso Glaze:
In a bowl, whisk together the miso paste, mirin, sugar, sake, and minced garlic until smooth.
Glaze the Eggplants:
Remove the eggplants from the oven and turn them over so the cut sides are facing up.
Spread the miso glaze evenly over the eggplants. Return to the oven and bake for an additional 5-10 minutes, or until the glaze is slightly caramelized.
Final Touches:
Once done, remove the eggplants from the oven and let them cool for a few minutes.
Garnish with green onions, sesame seeds, or shiso leaves if desired.
Tips:
For Grilling: Grill the eggplants instead of baking for a smoky flavor.
For Extra Tenderness: Add a lid while cooking to trap steam, making the eggplants softer.
Storing: Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Enjoy this versatile dish as a side or main course with rice, or pair it with other Japanese favorites for a flavorful meal!
#RecipesIFind
"Delightful recipe for Miso-Glazed Eggplant (Nasu Dengaku), a classic Japanese dish that’s both simple and packed with flavor!"
Ingredients:
2 medium eggplants
3 tablespoons miso paste (red or white)
2 tablespoons mirin
1 tablespoon sugar (or honey/agave nectar)
1 tablespoon sake (or dry white wine)
1 clove garlic, minced
2 tablespoons canola oil
Green onions or sesame seeds for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Eggplants:
Cut the eggplants in half lengthwise. Score the flesh in a cross-hatch pattern, about ½ inch deep, to help the glaze penetrate better.
Brush the cut sides with canola oil and place them flesh side down on a baking sheet lined with foil.
Bake the Eggplants:
Bake the eggplants for 20-25 minutes until tender.
Prepare the Miso Glaze:
In a bowl, whisk together the miso paste, mirin, sugar, sake, and minced garlic until smooth.
Glaze the Eggplants:
Remove the eggplants from the oven and turn them over so the cut sides are facing up.
Spread the miso glaze evenly over the eggplants. Return to the oven and bake for an additional 5-10 minutes, or until the glaze is slightly caramelized.
Final Touches:
Once done, remove the eggplants from the oven and let them cool for a few minutes.
Garnish with green onions, sesame seeds, or shiso leaves if desired.
Tips:
For Grilling: Grill the eggplants instead of baking for a smoky flavor.
For Extra Tenderness: Add a lid while cooking to trap steam, making the eggplants softer.
Storing: Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Enjoy this versatile dish as a side or main course with rice, or pair it with other Japanese favorites for a flavorful meal!
#RecipesIFind