Eggplant "Nasu dengaku"

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10 ingr.

20 min.

220°C

Eggplant "Nasu dengaku"

Prepare the Kamado BONO grill for indirect cooking, ignite the charcoal with a tanner, place on a stainless steel grill and wait for the temperature to rise to 220 degrees.
Close the upper and lower air dampers to keep the temperature even.
Mix miso paste, honey, soy, rice vinegar, oil in a bowl.
Cut the eggplant in half, make cross-cuts.
Bake in indirect heat at 200 C for 20 minutes. When baking, constantly apply the prepared sauce.
Garnish with tomatoes, coriander, sesame seeds. Place a few slices of lime next to it.
Delicious.

Ingredients

2 pcs. eggplants
75 gr. dark miso paste
100 gr. honey
60 ml. soy sauce
15 ml. rice vinegar
50 ml. roasted sesame oil
Roasted sesame
Calendars
Laimo
Cherry tomatoes