Nasu Dengaku (Miso-Glazed Eggplants)

Difficulty: 2/5

Preparation and cooking time: 1 hour

Servings: 4

Cost per serving: $1.45 (total cost: $5.80)

Cost per 2000 kcal: $14.43

Nutrition facts per serving
CALORIES PER SERVING (kcal): 201         (calories in whole recipe: 804)
Proteins	10%	6.0g	Protein: lysine	12%	0.2g
			Protein: methionine	11%	0.1g
			Protein: isoleucine	13%	0.2g
Carbohydrates	27%	36.4g	Fibers	24%	9.2g
			Net carbs	n/a	27.2g
			Sugars	n/a	15.7g
Fats	8%	5.6g	Omega-3	8%	0.1g
			Omega-6	12%	2.1g
			Saturated fats	n/a	0.9g
Vitamin B1	24%	0.3mg	Vitamin B2	9%	0.1mg
Vitamin B3	14%	2.3mg	Vitamin B5	7%	0.4mg
Vitamin B6	23%	0.3mg	Folate	12%	51.2μg
Vitamin A	1%	10.3μg	Vitamin C	4%	4.2mg
Vitamin E	7%	1.2mg	Vitamin K	10%	13.1μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	4%	49.6mg	Copper	40%	0.4mg
Iron	22%	1.8mg	Magnesium	14%	58.0mg
Manganese	26%	0.9mg	Phosphorus	17%	124.0mg
Potassium	10%	475.2mg	Selenium	7%	4.1μg
Zinc	10%	1.2mg	Sodium to taste

Ingredients:

FOR THE GLAZE

• 4 tbsp apple cider vinegar (you could split half mirin, half sake, but alcohol is not as healthy)
• 4 tbsp date sugar OR cane sugar
• 1 tbsp sesame butter OR peanut butter OR sesame oil
• 1 tsp grated ginger
• 3 tbsp water
• 4 tbsp miso paste

FOR THE EGGPLANTS

• 2 medium-sized eggplants
• Salt
• Finely chopped chives
• Sesame seeds

Instructions:

• Pre-heat oven to 200°C, and line a baking sheet with parchment paper.
• Cut the eggplants in half and pat them dry. Cut a diamond pattern in the flesh of the eggplant, making sure not to cut all the way through the skin. The eggplant should hold itself together.
• Rub salt on the prepared eggplants and let sit for 20 minutes. Pat dry the water that has come out from the salt, wipe off any leftover salt, and place your eggplants on the baking sheet.
• In a pot, bring all of the glaze ingredients to a small boil and let simmer for 2 minutes. Brush or spoon some of the sauce on the flesh side of the eggplants.
• Cook the eggplants in the oven for 25 minutes, or until the bottom of the eggplant has softened. Brush more of the sauce on the flesh side of the eggplants and broil for 3 to 5 minutes.

Serving:

In a plate, place the eggplant and sprinkle the chives and the sesame seeds on top. Serve with a side of rice and cucumbers, or any pickled vegetable of your choice.