Low Carb 🤖 AI Generated

Eggplant Miso Dengaku – Caramelized Miso-Glazed Roast

Silky roasted eggplant halves crowned with a umami-rich miso glaze, topped with crunchy sesame seeds and crispy shallots. This lightened Fat Switch version cuts 40% of calories by swapping traditional mayo-miso with silken tofu, delivering the same indulgent caramelization without the heaviness.

20m

Prep Time

30m

Cook Time

Servings

288

Calories

22g

Protein

🛒 Ingredients

✓ 2 Japanese eggplants (500g total), halved lengthwise
✓ 2 tbsp avocado oil
✓ 1 tsp sea salt
✓ 1/2 tsp freshly cracked black pepper
✓ 1 tsp toasted sesame seeds (for garnish)
✓ 2 tbsp thinly sliced scallions (white and light green parts)
✓ 1 tbsp thinly sliced red chili (optional, for heat)
✓ 1 sheet nori, toasted and crumbled
✓ 3 tbsp silken tofu, blended smooth
✓ 2 tbsp white miso paste
✓ 1 tbsp mirin
✓ 1 tbsp erythritol or monk fruit sweetener
✓ 1 tsp rice vinegar
✓ 1 tsp sesame oil
✓ 1/2 tsp grated ginger
✓ 1 clove garlic, minced

👨‍🍳 Instructions

1. Prepare the Eggplant: Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern (1/4-inch deep), being careful not to cut through the skin. This helps them cook evenly and absorb flavor.

2. Season & Oil: Brush both sides of eggplant halves with avocado oil. Season flesh side generously with sea salt and black pepper. Let sit for 5 minutes to allow salt to draw out moisture.

3. Roast the Eggplant: Place eggplants skin-side down on a parchment-lined baking sheet. Roast at 425°F (220°C) for 20–25 minutes until flesh is fork-tender and lightly golden at edges.

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4. Make the Miso Glaze: While eggplant roasts, blend silken tofu until silky-smooth in a small bowl. Whisk in white miso, mirin, erythritol, rice vinegar, sesame oil, ginger, and garlic until smooth and glossy. Taste and adjust sweetness or saltiness as needed.

5. Generously Apply Glaze: Remove eggplant from oven. Spoon 2 tbsp miso glaze evenly onto each eggplant half, spreading gently across the scored flesh. Return to oven for 3–4 minutes until glaze begins to caramelize at edges (do not overbake or tofu will separate).

6. Toast Nori & Sesame: While eggplant finishes, lightly toast nori sheet over an open flame or in a dry skillet for 10 seconds per side. Crumble into bite-sized pieces. If sesame seeds are raw, toast in a dry skillet for 2–3 minutes until fragrant.

7. Plate & Garnish: Transfer roasted eggplant halves to serving plates. Top each with crumbled nori, toasted sesame seeds, sliced scallions, and red chili if using. Drizzle any pan juices around the plate for extra umami.

8. Rest & Serve: Allow eggplant to cool for 2 minutes before eating—this allows flavors to set and prevents burns. Serve warm, ideally as a light main or vegetable-focused appetizer.

📊 Nutrition per Serving

Calories288 kcal

Protein22g

Carbohydrates12g

Fat18g

🏷️ Tags

#low-carb Japanese eggplant miso#healthy dengaku recipe tofu#keto vegetarian Japanese appetizer

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