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Japanese Eggplant Nasu Dengaku (Miso glaze)

yield: 4 total time: 25 minutes

Ingredients

4 Japanese eggplants sliced can substitute with italian eggplant also
2 tablespoons miso paste without dashi, fish stock
2 tablespoons mirin
1/2 teaspoon soy sauce shoyu
1/2 teaspoon white sugar
sesame oil for brushing
sesame seeds as a garnish, optional

Nutrition

Calories : 200 calories
Carbohydrate : 31 grams
Fat : 7 grams
Fiber : 14 grams
Protein : 6 grams
SaturatedFat : 1 grams
Sodium : 370 milligrams
Sugar : 10 grams

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