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.

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 ...