RECIPE: Eggplant (Aubergine) and Cheese Dengaku

This simple savory dish can be made with just a little effort! The mild earthy flavor of eggplant and the spice of Jigarashi (Spicy Japanese Mustard) Miso go perfectly together. Combined with the sweet and tangy taste of cheddar, you’ll want to eat this again and again. Kids will love it too!

Servings: 1 serving

Ingredients:

• 1 eggplant (aubergine) (Japanese eggplant preferred)

• 1 slice cheddar cheese

• 1 Tbsp sesame oil*

• 1 tsp soy sauce*

• Jigarashi (Spicy Japanese Mustard) Miso, to taste

• Sesame seeds, to taste

Instructions:

1. Wash the eggplant (aubergine) and cut to the desired size (slices or wedges). Pierce the flesh of the eggplant with a fork and soak in water for about 10 mins. 

2. Drain and wipe off the excess water from the eggplant pieces and apply sesame oil to the cut side.
   Grill for 5-6 mins until lightly browned. Can also be baked, cut side down on a lined baking sheet at 425℉ (220℃)

3. In a small bowl, combine soy sauce with Jigarashi Miso and mix well. Spread the sauce on the eggplant, place the cheddar cheese on top and bake for 2 mins. 

4. Once the cheese has melted, serve with a sprinkle of sesame seeds and enjoy.