To ensure that the glaze doesn’t cover up the delicate flavor of the eggplant, I recommend using the white variety. It’s easily found in mainstream grocery stores as well as Asian markets.

Remove items from your saved list to add more. Dengaku is a classic Japanese miso glaze often brushed over tofu, konjaku and eggplant; the latter, nasu dengaku, is the inspiration for this rice bowl.

thinner Asian varieties, such as Japanese and Chinese, are all wonderful, as are the smaller, denser Italian eggplant and the green, round Thai eggplant. Becky notes that although outward ...

Take half eggplant and fry on a pan with olive oil, cut side down until brown. Place eggplant in the oven and glaze with teriyaki glaze. Bake in the oven at 180 degree Celsius for 5-7 minutes. 3.

Season the orange glaze with salt and let cool. In a large saucepan, heat 1 inch of canola oil to 375°. Drain the eggplant and pat dry. In a colander set over a large bowl, toss the eggplant with ...