Miso and Balsamic Glazed Eggplant (Nasu Dengaku à la Peru)

At Japanese restaurants I usually end up getting ripped off. The problem is I really like the savoury, homestyle vegetarian dishes. That means natto (fermented soybeans), chawanmushi (egg custard), and nasu dengaku (grilled eggplant with a sweet miso sauce). These dishes should be really affordable, but because they’re a little harder to find than, say, a sushi boat (*sigh*…), they’re generally turned into specialty items or just marked up so that when they do sell the restaurant can still make some money on them.

All of this is just a good reason to make them at home. Maybe all except the natto, which is tricky. The chawanmushi, though, isn’t exactly a cakewalk either. So maybe just stick with nasu dengaku eggplant, which is so, so simple. I made this version with balsamic vinegar because I didn’t have any rice vinegar…or mirin or sake. Really, I didn’t have much that the recipe called for and it was still fine. And so will you – be fine, I mean.

Nasu Dengaku – Miso and Balsamic Glazed Eggplant

2 tablespoons white miso (though brown is fine – if you’re gluten-free, make sure there’s no barley in it, and avoid preservatives like alcohol and colours. Also avoid MSG)
1 1/2 tbsp balsamic vinegar (or unseasoned rice wine vinegar)
3 tablespoons honey
1 tsp toasted sesame oil, divided
6 Japanese eggplants, whole (these are small. If using large eggplants use the baking method below and know that the recipe will take longer)
toasted sesame seeds, for garnish

Directions:

Combine miso, vinegar, honey and sesame oil in a small bowl.

Grill eggplants over an open flame until soft (I did it by placing them directly on the grate of a gas burner). A fork should go in easily when they’re done. If you don’t have a gas stove or really big, poke holes in them and bake in a 375 oven until tender (from 15-25 minutes depending on size), turning at least once during cooking time to roast evenly.

When the eggplants are tender, carefully cut in half trying not to burn yourself, and top with the miso sauce and toasted sesame seeds. Serve hot.