Steamed Eggplant With Miso Sauce (Nasu Dengaku)

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READY IN: 35mins
Recipe by Wendys Kitchen

From the Womens Weekly

Ingredients Nutrition


  1. Score the eggplants.
  2. Pour enough oil to come 1/3 of the way up a pan or wok. Heat until a cube of bread browns in 12 seconds.
  3. Halve the eggplant lengthwise. Lower carefully into the oil. Cook until browned.
  4. Transfer the eggplant into a steamed basket.
  5. Place basket over a pan of simmering water. Cook for 15 minutes or until tender. Serve with the dressing.
  6. For the dressing: Combine all ingredients in a bowl and stir until combined.

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