A popular summer dish in Japan is Nasu-dengaku eggplant with a miso glaze. Eggplant dishes in summer are popular all round . Traditionally using Hatcho miso from Nagoya it’s a very simple dish to make.
You can either slice your egg plant whole in half length ways or just slice thick circles which is what I have done here this time.
First score the cut flesh and then bake in the oven.
While they are baking make a miso glaze . Add miso, sugar and mirin about a tablespoon of each to a pan and heat until combined and thick. The sugar and mirin balances out the salty miso.
Spread this on your cooked eggplant and add a sprinkle of sesame seeds then place under a warm grill when done add and some chopped green onion or chives.
I actually served mine on top of rice and it was delicious