Nasu Dengaku

The humble aubergine is such a versatile vegetable (or is a fruit?) This miso glaze recipe from Japan offers a simple way of creating something quite sensational.

Ingredients

1 tbsp mirin
1 tbsp sake
2 tbsp miso
1 tbsp brown unrefined sugar
2 Japanese aubergines, (or small standard aubergines approx 350g) 
2 tbsp sesame oil
2 tbsp sesame seeds, toasted
1 spring onion,  finely chopped

Method

Place the mirin and the sake in a small saucepan and bring to a simmer over medium heat just for a minute. This should allow some of the alcohol to cook off. Then add the miso paste.
Stir in well then add the sugar. Reduce the heat to low, and continue to cook, stirring occasionally for a minutes more.

Pre-heat the oven to 180C.

Meanwhile cut the Japanese aubergines in half lengthways (or if you're using standard aubergines cut lengthways into thirds or quarters dependent on the size.)  Then with a peeler or a sharp knife peel a strip of the aubergine skin down the middle. Finally on the flesh side score a few cross diagonal cuts across the surface.

Next, in a hot frying pan heat up the sesame oil. Add the aubergines then reduce the temperature. Cook until they soften but do not colour.

When tender remove the aubergine from the pan and lay in an oven proof dish, flesh side up.
Brush the aubergines with the miso sauce. Make sure they are all covered with plenty of the miso.

Place in the oven and bake for 20 minutes.  Finish them off under the grill to colour them a golden brown but be careful not to burn them.

Serve hot sprinkled with toasted sesame seeds and spring onions and chopped up into bite-size pieces if you prefer.