There’s this Japanese restaurant we always went to for sushi and this – nasu dengaku, or basically eggplant with a miso sauce. Sadly, we don’t go anymore because they don’t have or use tamari (srsly, Nishino? You charge a LOT, and you can’t help a gluten-free patron out? Make me bring my own bottle? Come ON. You suck at empathy and helpfulness. But I digress.). I’m not a fan of eggplant… But in this? It’s heaven.
So anyway, I found out they deep fry their eggplant, which isn’t good anyway, so I went on a hunt to find my own. I found out that most nasu dengaku recipes call for broiling the eggplant. Wahoo! There’s at least one way to do something with eggplant that I find edible! (We’re not an aubergine loving family here.)
Of the sites I found, this one had a recipe I thought was perfect. Even in the way of cutting the eggplant in rounds vs lengthwise for better edibility (is that a word?), so visit her site and try this one out! I didn’t modify anything, and using both methods – with and without sake – turn out delicious.