The Sydney Morning Herald logo
Advertisement
Good Food logo

Miso-roasted eggplant

Adam Liaw
Adam Liaw

Advertisement
Miso-roasted eggplant.
Miso-roasted eggplant.William Meppem

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.

Advertisement

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

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw