Eggplant With Miso (Nasu Miso)


For den miso:

  • cup sweet white miso
  • ¼ cup sugar
  • 2 tablespoons sake
  • 3 tablespoons mirin

For the eggplant:

  • 6 tablespoons vegetable oil
  • 4 medium Japanese eggplants, halved lengthwise
  • Toasted sesame seeds
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      447 calories; 23 grams fat; 1 gram saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 17 grams dietary fiber; 33 grams sugars; 8 grams protein; 972 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Heat miso, sugar, sake and mirin in small saucepan over moderate heat. Simmer 5 minutes, stirring constantly. Remove from heat.
  2. In large skillet, heat 3 tablespoons oil over medium-high heat. Add half the eggplant, and saute on both sides for 8 to 10 minutes, until tender and brown. Remove to plate. Repeat with rest of oil and eggplant.
  3. Lay eggplants, cut side up, on a serving plate. Spoon over den miso, and sprinkle with sesame seeds.

35 minutes

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