Recipe courtesy of:
Fatfree Vegan Kitchen

Nasu Dengaku (Japanese Eggplants Broiled with Miso)

2 tablespoons mirin
2 tablespoons saki (may substitute dry vermouth or white wine)
4 tablespoons mellow white miso (reduced sodium, if available)
3 tablespoons agave nectar
4 Japanese eggplants, stem end trimmed and cut in half lengthwise
1/2 teaspoon sesame oil (optional)
toasted sesame seeds, for garnish
sliced green onions, for garnish

Place the mirin and saki in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:

Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn!

When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up--this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.

Serves 4 as an appetizer. Per serving: 152 Calories (kcal); 2g Total Fat; (11% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 740mg Sodium; 5g Fiber.

Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
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