Quick Japanese aubergines, aka Nasu Dengaku

I’ve recently been diagnosed with nearly-diabetes, and naturally, I am very keen to try to reverse that. It seems the best approach is near-starvation for a couple of months…I can’t quite do that just at the moment, but I can massively cut down on anything too outrageously starchy: that means that white rice, white bread, non-wholemeal pasta…. and my favourite potatoes are all off the menu.

Ah, potatoes! The ultimate comfort food…. there’s a whole post on the healing powers of mash on Saucy Dressings (follow this link). And the helpful potato even produces a sort of instant, pre-packaged version in the form of the jacket potato – simply slit, bake, add butter, salt and pepper, et voilà!

But did you know that the aubergine is just as accommodating? Criss-cross slits, drizzle in olive oil, bake, add a seasoning, et voilà! And the aubergine too is conveniently pre-packaged, also in its own skin.

In this case however, the seasoning is a little bit special because, unlike the baked potato which remains enclosed in its skin, the aubergine has a surface exposed, so the seasoning takes the form of a golden Japanese-inspired glaze. Sounds gorgeous… it is. Sounds a bit fiddly and exotic…it isn’t – it’s just a mix of mirin (or sherry or vermouth), miso, and honey.

Here’s what to do.

For more on different types of aubergine, follow this link.

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