Nasu Dengaku with Omelette

Here is a super easy Japanese classic made with our delicious Bella Roma eggplants! An irresistible dish packed with sweet and salty goodness and fantastic with a side of japonica rice. Enjoy!

This recipe has kindly been shared with us (and you!) by Claire Nontapan, a wonderful member of the Common Ground Project community. Thanks Claire!

Ingredients

Eggplant
Salt
Sesame Oil
Shiro Miso paste
Dashi
Ponzu Soy
Japonica rice

Method

Step 1:

Slice the eggplant lengthways in 4 pieces. Lightly salt and leave to sweat (this is optional) lightly fry the eggplant pieces in sesame oil.

Step 2:

Make a paste in a small saucepan of shiro miso, dashi and ponzu soy. Adjust the flavours to your taste. Spread the paste over the eggplant pieces and bake in a moderate oven for 20mins or until brown and bubbly.

Step 3:

Serve on a bed of fluffy japonica rice.

I like to keep a couple of pieces back and refrigerate for a day or two. I then beat a few eggs, add soy and then refry the eggplant in sesame and throw the egg mix on top of to form and omelette. Also delicious on rice!