Hi everyone!! Hope youre well:)Today we have an eggplant dish called Nasu Dengaku. Nasu Dengaku is a summertime favorite made with fresh eggplants brushed with a sweet and savory miso sauce called dengaku. They are especially yummy during the summer when eggplants are at its peak! So juicy and meaty! I hope you enjoy the recipe as much as I love sharing it with you! Recipe: serves 2-3 people1 aubergine eggplant1 green onion, finely choppedsesame oil or evoo Dengaku Miso Sauce:2 tablespoon miso paste2 tablespoon mirin1 1/2 teaspoon sweetener (use coconut sugar, honey, or maple syrup)1/2 soy sauce (use tamari for gluten free)1/2 teaspoon sesame oil 1 teaspoon sake (optional)1. Preheat oven to 425F.2. Slice eggplant into 1/2 inch rounds.3. Submerge in water to remove impurities. Set aside for 10-15 minutes.4. Make the dengaku sauce by combining all ingredients and mixing well. 5. Chop green onion.6. Dry eggplant with a cloth or paper towel. 7. Line baking sheet with foil or baking mat. 8. Score eggplants and brush lightly with sesame oil or evoo. Into the oven for 8-10 minutes until slightly brown.9. Coat eggplants with miso dengaku sauce. 10. Cook in the oven at 425F for 20-25 minutes. Be careful not to burn the sauce. If the eggplants need to cook longer, cover the top with foil and bake for another few minutes. 11. Sprinkle with toasted sesame seeds and enjoy!!Thank you for watching! I hope you enjoyed the video:) Please take good care of yourself in this heat (sooo hot right?). See you next time! Music by Kevin Macleod, "Aretes"Love, GraceInstagram:@gracesjapanesecooking
