Grilled Eggplant

  • 4 small Eggplants – cut in half lengthwise
  • Vegetable oil for brushing
  • Toasted Sesame seeds
  • Bonito Flakes (optional)

Dengaku Sauce

  • 1 tablespoon Sugar
  • 1 tablespoon Mirin
  • 1 tablespoon Cooking Sake
  • 3 tablespoon Miso
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Water


  1. Slice the eggplant in half lengthwise and score a criss-cross pattern into them to help retain the sauce.
  2. Brush the eggplant surface with oil and place onto a grill pan over stovetop (and cover) or in a toaster oven until the tops are a dark brown and the eggplant is cooked when you can pierce through easily with a skewer. It takes about 10 minutes for small eggplant in a toaster oven or 5-10 minutes on the grill pan.
  3. Give the sliced sides a good coating of Dengaku sauce then put under the toaster oven to get a little caramelization (be careful, this sauce will burn quickly).
  4. Garnish with sesame seeds/bonito flakes/spring onion. Serve immediately with rice.

Dengaku sauce

  1. Place all the ingredients in a small pan, and stir over low heat. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.


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