Miso-roasted eggplant
Dengaku eggplant is a famous dish from Nagoya, but it can be a little fiddly to prepare. This tray baked version, however, is incredibly simple.
Ingredients
2 eggplants, cut into 3cm cubes
2 tbsp olive oil
¼ cup miso
1 tbsp sugar
1 tbsp sake
2 tbsp mirin
2 spring onions, thinly sliced
Method
Heat your oven to 200C fan-forced (220C conventional). Place the eggplant in a baking dish and toss in the oil. Roast for 20 minutes until the eggplant is lightly browned.
Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste. Pour the paste over the eggplant and stir to coat. Roast for 10-15 minutes, until the eggplant is soft and the miso caramelised. Transfer to a serving bowl and scatter with the spring onion.
Also try: Adam Liaw's salmon and corn rice
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/misoroasted-eggplant-20200602-h1ogyp.html