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Introduction
Miso-glazed eggplant, known as 'nasu dengaku' in Japan, has been a beloved dish for centuries. Originating in Kyoto during the Muromachi period (1336-1573), it was often served as a vegetarian option in Buddhist temples. The addition of cauliflower rice is a modern, health-conscious twist on this classic recipe, offering a low-carb alternative that doesn't compromise on flavor. This fusion of traditional and contemporary cooking techniques showcases how ancient culinary wisdom can be adapted to suit today's nutritional needs, resulting in a dish that's both deeply satisfying and surprisingly light.
Ingredients
• 2 medium Japanese eggplants (about 1 pound total), sliced diagonally into 1/2-inch thick rounds
• 1 medium head cauliflower (about 2 pounds), riced or finely chopped
• 3 tablespoons white miso paste
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 2 tablespoons neutral oil (such as grapeseed or avocado oil), for cooking
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon toasted sesame seeds, for garnish
• Salt and freshly ground black pepper, to taste
Step 1:
In a small bowl, whisk together miso paste, mirin, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the miso glaze. Set aside.
Step 2:
Process the cauliflower in a food processor or grate using a box grater to create cauliflower rice. Set aside.
Step 3:
Heat 1 tablespoon of neutral oil in a large skillet or grill pan over medium-high heat. Add the eggplant slices and cook for 3-4 minutes per side until golden brown and tender. Work in batches if necessary, adding more oil as needed.
Step 4:
Reduce heat to medium-low and pour the miso glaze over the eggplant. Cook for an additional 2-3 minutes, turning the eggplant to coat evenly with the glaze.
Step 5:
Remove the glazed eggplant from the pan and set aside. In the same pan, add the remaining oil and cauliflower rice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Step 6:
Season the cauliflower rice with salt and pepper to taste. Divide the cauliflower rice among serving plates and top with the miso-glazed eggplant.
Step 7:
Garnish with sliced green onions and toasted sesame seeds before serving.
Q: Can I use regular eggplant instead of Japanese eggplant?
A: Yes, you can use regular eggplant cut into 1/2-inch thick slices. However, Japanese eggplants have a milder flavor and fewer seeds, which is ideal for this dish.
Q: Is this recipe gluten-free?
A: It can be gluten-free if you use gluten-free miso paste and tamari instead of soy sauce. Always check the labels of your ingredients to ensure they are gluten-free.
Q: Can I make this recipe vegan?
A: Yes, simply replace the honey with maple syrup or agave nectar to make this recipe vegan.
• Choose firm, glossy eggplants without blemishes for the best texture and flavor.
• If Japanese eggplants are unavailable, substitute with small Italian eggplants or globe eggplants cut into 1/2-inch thick slices.
• For a lower-carb option, you can use zucchini noodles instead of cauliflower rice.
• To make this recipe vegan, replace honey with maple syrup or agave nectar.
• For a gluten-free version, ensure you use gluten-free miso paste and tamari instead of soy sauce.
• This dish contains soy (in miso and soy sauce) and sesame, which are common allergens. It is naturally gluten-free if using gluten-free miso and tamari.
Serve the miso-glazed eggplant over a bed of cauliflower rice, garnished with green onions and sesame seeds.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet before serving.
While the eggplant is cooking, prepare the cauliflower rice to save time. The miso glaze can also be made ahead and stored in the refrigerator for up to a week.
- Don't overcrowd the pan when cooking the eggplant to ensure even browning.
- Adjust the sweetness of the miso glaze to your preference by adding more honey or mirin.
- For a crispy texture, avoid stirring the cauliflower rice too frequently while cooking.
For a protein boost, add grilled tofu or chicken. For a spicier version, incorporate a teaspoon of gochujang or sriracha into the miso glaze.
Pair with a chilled glass of sake or a light Japanese beer. For a non-alcoholic option, try a cold green tea.
Best made in late summer to early fall when eggplants are in season, but can be enjoyed year-round.
This recipe contains soy (in miso paste and soy sauce) and sesame. It is naturally gluten-free if using gluten-free miso and tamari.
