This miso glazed eggplant recipe offers a satisfying combination of flavors and textures. The miso paste, along with garlic-infused olive oil and a touch of maple syrup for sweetness, creates a well-rounded glaze that enhances the natural taste of the eggplant. The eggplant is scored to allow the glaze to penetrate and then broiled until tender and caramelized. Garnished with scallion tops and sesame seeds, this dish can be enjoyed as a flavorful side or as a hearty main course.
Miso glazed eggplant enjoys an enduring popularity due to its compatibility with diverse dietary preferences and restrictions. Its rich flavors make it a satisfying vegetarian or vegan option, while the use of gluten-free miso paste caters to individuals with dietary restrictions.
The history of miso glazed eggplant, also known as Nasu Dengaku in Japanese cuisine, dates back centuries and is rooted in the culinary traditions of Japan. The term “Nasu” refers to eggplant, and “Dengaku” is derived from “dengaku boshoku,” which means “skewered and grilled food” that was commonly enjoyed at Buddhist temple festivals. The miso glazed eggplant recipe’s popularity also reflects the Japanese appreciation for umami, the fifth basic taste associated with savory and rich flavors.
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