Eggplants, when cooked right, are one of the most delicious vegetables on this planet; and while there are many beautiful things you can do with an eggplant, none are more indulgent to the palate than Nasu Dengaku.

Man, those Japanese, they just always seem to do it right… From cars, to finance, sushi, and eggplants.

I digress.

Recipe (Adapted from Momofukufor2’s Miso Glazed Eggplant):

3 Tbs sugar

2 Tbs mirin

1/2 C miso (can use red or white or both)

Sesame oil for brushing

4 japanese eggplants, trimmed and cut lengthwise

Sesame seeds, for garnish

Place the mirin in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the sugar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:

Brush the cut sides of the eggplants with the sesame oil. Place the eggplants cut-side down on a baking sheet and put under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, turn the broil function to bake at 375˚ for a few more minutes; then proceed with the recipe.)

When the eggplants are tender, brush each one with the miso sauce (don’t overcoat, as the eggplants will become too soggy); and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely. Enjoy hot, sprinkled with (optionally toasted) sesame seeds.

*If you score the eggplants, they’ll cook faster and the sauce will flavour even more of the eggplant.