Japanese Eggplant with Miso Glaze (Nasu Dengaku)

This is an absolutely delicious recipe that uses miso paste to create a flavorful and creamy glaze for eggplant.  Serve with sushi rice.  Adapted from World Vegetarian Classics.

Ingredients

• 3 eggplants, sliced in half length-wise
• 9 oz (block) tofu, drained
• 8 T miso paste
• 2 egg yolks
• 2 T sugar
• 4 T mirin
• green onions, chopped finely
• toasted sesame seeds

Instructions

1. Preheat oven to 200C, and score eggplants in a diagonal grid pattern.
2. Brush a foil-covered baking tray with oil, arrange eggplants skin-down, and brush eggplants with oil.
3. Bake eggplant 30 minutes, until tender but still firm.  Add tofu and cook for another 5 minutes.
4. Combine miso, egg yolks, sugar, mirin in a small saucepan, and cook over low heat, stirring constantly.  The glaze is done when it is thick and smooth – do not overheat or it will curdle.
5. Preheat grill (broiler) to the highest setting.  Spread glaze on top of eggplants and tofu, and good 4-5 minutes until glaze is puffed and browned. Sprinkle with green onions and sesame seeds.