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)
Miso-Glazed Japanese Eggplant
- 1 long Japanese Eggplant
- 2 Tsp of Yellow Miso
- 1 ½ tsp of Mirin
- 1 tsp of sugar (or to taste)
- ½ tsp of finely grated ginger
- ½ tsp of vegetable oil for the miso mixture
- ½ tsp of sunflower oil for glazing
- 1 tsp of Panko breadcrumbs or regular crumbs
- 1 tsp of sesame seeds for garnish
- ½ tsp soy sauce
- 1 tsp of water
- Bring your broiler to warm up to 400 degrees
- Cut the eggplant in half and lengthwise
- Using a spoon, remove the pulp from the eggplant
- In a small pan, add the vegetable oil. Allow it to warm up a little
- Add the eggplant pulp, breadcrumbs and soy sauce
- For the glazing, bring together the Miso, Mirin, sugar, ginger and water
- Brush the eggplant with the sunflower oil
- Brush the top of the eggplant with the Miso mixture
- Add the pulp mixture in the middle of the eggplant and flatten it.
- Place the eggplant on an aluminum foil or a baking sheet.
- Place the eggplant in the broiler and let it broil until golden brown