Photo: Stephanie Studer
Nasu Dengaku
9 ingredients
10 min + 10 min
4 servings
openrecipes
"Japanese eggplants are given a sweet miso glaze and broiled. Not an authentic recipe but it's easy to find the ingredients at many grocery stores. These tender eggplants are delicious as an appetizer or a vegetarian main course. If you cannot find agave nectar, honey may be substituted."
Estimated Nutrition (whole recipe, rough)
398
Calories
5g
Protein
15g
Fat
66g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Apple Juice | 1 medium (182g) | 95 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Agave | 1 tsp (7g) | 21 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Japanese eggplants, cut in half lengthwise and stems removed
- 1 tablespoon apple juice
- 1 tablespoon cranberry juice
- 2 tablespoons rice vinegar
- 1/4 cup white miso paste
- 3 tablespoons agave nectar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- 1 green onion, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes