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.
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
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.