Nasu dengaku dip

Think of this as a Japanese version of baba ganoush, but with a much softer and sweeter flavour profile. Whatever you choose to serve it with, choose something plain and not too salty, as the dip has a lot of flavour on its own. Alternatively, you could use cucumber, carrot or celery sticks.

Nasu dengaku dip Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  55 minutes

• difficulty

  Easy

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Ingredients

• 2 large eggplants
• olive oil, for drizzling
• salt, to taste
• ¼ cup red or hatcho miso paste
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp white sugar
• ½ tsp finely grated ginger
• 1 tsp hulled tahini
• 1 tsp sesame seeds, to serve
• 1 tbsp finely chopped chives, to serve
• toasted pita bread, to serve

Cooling time: 20 minutes

Instructions

1. Preheat the oven to 200˚C. Line a baking tray with baking paper.
2. Cut the eggplants in half lengthways, then score the flesh in a criss-cross pattern, taking care not to slice the skin. Place on baking tray, flesh-side up, drizzle with olive oil and a little salt. Roast for 45 minutes or until soft but still holding their shape.
3. Meanwhile, place the miso, sake, mirin, sugar and ginger in a small saucepan over medium heat. Stir until the sugar has dissolved and the mixture is bubbling.
4. When the eggplants are cooked, brush with the sauce mixture and return to oven on grill setting for 5 minutes or until deep golden. There should be some paste mixture leftover.
5. Allow to cool, then scoop out the eggplant flesh into a bowl. Add the tahini and mash with a fork, adding more miso mixture to taste. Serve as is, sprinkled with sesame seeds and chives. Alternatively, spoon into an oven proof serving bowl and top with the remaining miso mixture. Grill for 5 minutes or until caramelised. You can also use a kitchen blowtorch to caramelise the top.
6. Stand to cool slightly, then serve with toasted pita bread.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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