There is no egg in eggplant! Shocking, right?
So, why is it called eggplant? According to Wikipedia, early European cultivators had yellow or white eggplants and resembled goose eggs. That is why they were named eggplants.
I love eating eggplants but I don’t like preparing them. They are not very easy to work with and they tend to brown easily.
The Japanese eggplant, on the other hand, is very easy to work with and has a lot more denser texture than other eggplants. This eggplant also lasts longer than other eggplant varieties.
They work great in veggie patties, vegetarian lasagna, vegetarian casserole and pastas
Recently, I started cooking with Mirin and Miso. I have eaten them whenever I ate Japanese food, but, they have never been in my pantry.
Japanese food is not very conducive to a vegetarian’s diet. I have often fantasied about visiting Japan, but, I always wonder how I am going to survive there. Additionally, I am very sensitive to the smell of fish. I found a helpful blog that aids vegetarians to eating in Japan.
If you are familiar with Japan, please feel free to enlighten me.
This Miso-glazed Japanese Eggplant recipe has become one of my favorite dishes to make and photograph. It was quick and simple to make, but, the rewards lay in taste!
Also, I discovered this dish’s Japanese name is “nasu dengaku”.
This can be served as an appetizer or even as a side dish. This will also work great as a salad topper.
Personally, I ate them as a snack all day yesterday.
The next time I am looking for easy healthy meals, I will definitely try this recipe. Also, zucchini recipes might work with miso. This is going to be my next experiment.
So, what is your favorite Japanese vegetarian recipe?
Recipe Details (Makes 2 Servings of Miso-Glazed Japanese Eggplant)