Snacks and sides

Charred miso eggplant with nori and sesame

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.
Charred miso eggplant with nori and sesameChris Chen

We’ve grilled this glazed eggplant, known as nasu dengaku, in the oven, but if you have a charcoal barbecue it will work wonders.


Miso glaze
Three-flavour dressing


1.For miso glaze, combine ingredients in a bowl.
2.Preheat oven grill to high heat and line a baking tray with baking paper. Brush eggplant with oil, season with salt and place on tray cut-side up. Grill until golden and just tender (8-10 minutes). Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat.
3.For three-flavour dressing, combine ingredients in a bowl.
4.Drizzle eggplant with dressing, top with spring onion, nori, sesame seeds and tatsoi cress and serve.

A glass of umami-rich homemade kombucha. Drink suggestion by Max Allen


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