Quick and Easy lightly roasted Miso-Glazed Japanese Eggplant

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This Miso-Glazed Japanese Eggplant is the perfect side dish or appetizer. Its ready in 25 minutes and tastes so good. You can also cut it into pieces and put it into pita or top it on sandwiches

There is no egg in eggplant! Shocking, right?

So, why is it called eggplant? According to Wikipedia, early European cultivators had yellow or white eggplants and resembled goose eggs. That is why they were named eggplants.

I love eating eggplants but I don’t like preparing them. They are not very easy to work with and they tend to brown easily.

The Japanese eggplant, on the other hand, is very easy to work with and has a lot more denser texture than other eggplants. This eggplant also lasts longer than other eggplant varieties.

They work great in veggie patties, vegetarian lasagna, vegetarian casserole and pastas

Recently, I started cooking with Mirin and Miso. I have eaten them whenever I ate Japanese food, but, they have never been in my pantry.

Japanese food is not very conducive to a vegetarian’s diet. I have often fantasied about visiting Japan, but, I always wonder how I am going to survive there. Additionally, I am very sensitive to the smell of fish. I found a helpful blog that aids vegetarians to eating in Japan.

If you are familiar with Japan, please feel free to enlighten me.

This Miso-glazed Japanese Eggplant recipe has become one of my favorite dishes to make and photograph. It was quick and simple to make, but, the rewards lay in taste!

Also, I discovered this dish’s Japanese name is “nasu dengaku”.

This can be served as an appetizer or even as a side dish. This will also work great as a salad topper.

Personally, I ate them as a snack all day yesterday.

Delicious!!

I also made a pull-apart eggplant recipe that is beyond delicious! Incidentally, miso is also PERFECT for a dessert recipe. I made this butternut squash pie with miso

So, what is your favorite Japanese vegetarian recipe?





Miso Glazed Japanese Eggplant