Grilled Eggplant and Miso Salad
Charred Japanese eggplant dressed with a sweet white miso vinaigrette, garnished with shiso, toasted sesame, and thin-sliced scallion. The recipe belongs to the izakaya canon of grilled vegetables — nasu dengaku transposed into salad form — and appears in various iterations across Nobu Matsuhisa’s menus and cookbook. Smoking the skin over a flame before peeling gives the flesh a delicate bitterness that balances the sweet miso dressing.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Japanese or Chinese eggplants | 4 medium (about 700 g total) |
| Neutral oil | 2 tbsp |
| Shiso leaves, chiffonade | 8 leaves |
| Scallions, thinly sliced | 3 stalks |
| Toasted sesame seeds | 1 tbsp |
| Micro shiso or watercress | small handful |
| Sea salt | to taste |
| For dressing | |
| White (shiro) miso | 3 tbsp |
| Rice vinegar | 2 tbsp |
| Mirin | 1 tbsp |
| Toasted sesame oil | 1 tsp |
| Light soy sauce | 1 tsp |
| Fresh ginger, grated | 1 tsp |
| Honey | 1 tsp |
Method
- Prepare the miso dressing: whisk together miso, rice vinegar, mirin, sesame oil, soy sauce, ginger, and honey until smooth. Taste and adjust — it should be savoury, slightly sweet, and tangy. Set aside.
- Char the eggplants directly over a gas flame or under a very hot grill, turning with tongs, until the skin is completely blackened and the flesh has collapsed, about 8–12 minutes. Transfer to a colander and let steam and cool for 10 minutes.
- Peel away the charred skin under cold running water. Gently tear the flesh into thick strips and pat dry. Season lightly with salt.
- Arrange the eggplant strips on a wide serving plate. Spoon the miso dressing generously over the top.
- Scatter shiso chiffonade, sliced scallions, sesame seeds, and micro shiso or watercress. Serve at room temperature or slightly warm.
Notes
- Yuzu juice (1 tsp) added to the dressing brightens the flavour considerably.
- For a heartier dish, add sliced grilled tofu alongside the eggplant.
- The miso dressing can be made up to 3 days ahead and refrigerated.
- Globe eggplant works but Japanese eggplants have sweeter, less bitter flesh.
Dressing: Miso-Dressing