Is this recipe gluten-free?

It depends on the doubanjiang used. One Japanese brand carries a gluten-free doubanjiang and is also the one I used for this recipe. Some miso pastes may also contain gluten if they have barley, wheat, or rye. Make sure to look for one that's 100% gluten-free.

Can I use regular eggplant to make this dish?

No, I really don't recommend a regular bulbous eggplant for this recipe. Mainly because the skin can be tough even once it's cooked, and the flesh contains a lot of unpleasant seeds. If you do still want to give it a shot, slice the eggplant into quarters or eights, lengthwise.

I don't have doubanjiang. Is there a substitute I can use?

Try a chili paste like sambal oelek to mimic the flavor of doubanjiang. It will not be the same but you will get plenty of heat from it. Gochujang can also be used but will add a smoky element to the dish.

Shouldn't I soak the eggplants to get rid of their bitterness?

This step isn't needed for this recipe since the sauce is strong enough to mask any bitterness. Also, I find that Japanese and Chinese eggplants are generally a lot less bitter than other types of eggplants.

Szechuan Style Nasu Dengaku (Japanese Eggplant)

Name: Szechuan Style Nasu Dengaku
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 3 medium size Japanese eggplants or Chinese eggplants; 2 tablespoons neutral oil such as vegetable oil or grapeseed oil; 2 tablespoons miso paste; 2 tablespoons water; 1 garlic clove, grated; 1 ½ teaspoon doubanjiang; 1 teaspoon honey; 1 green onion, minced

Description

This Szechuan style nasu dengaku is savory, umami and nutty, and has just enough heat to warm the palate.

Ingredients

Scale

3 medium size Japanese eggplants or Chinese eggplants
2 tablespoons neutral oil such as vegetable oil or grapeseed oil
2 tablespoons miso paste
2 tablespoons water
1 garlic clove, grated
1 1/2 teaspoon doubanjiang
1 teaspoon honey
1 green onion, minced

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Instructions

Cut the eggplants: Slice the eggplants in half, lengthwise.
Heat the skillet: In a large nonstick skillet over medium high heat, add the oil and swirl it around to coat the surface.
Cook the eggplants: Add the eggplant with the cut side facing down. Cook for 3 to 4 minutes, until the flesh is a light brown color and slightly tender. Flip the eggplant slices and cook for another 3 to 4 minutes. The eggplants are ready when they are soft and tender. Turn the heat off and transfer the eggplants to a serving plate.
Make the Szechuan dengaku sauce: Add the miso paste, water, garlic, doubanjiang, honey, and green onion to a small bowl and whisk until combined.
Serve: Pour the sauce over the sliced eggplants and serve.

Notes

Store the leftovers in an airtight storage container and refrigerate for up to 2 day.

Nutrition

Serving Size: 1 serving
Calories: 154
Sugar: 11.3g
Sodium: 19.9mg
Fat: 7.9g
Saturated Fat: 5.7g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 20.7g
Fiber: 9.1g
Protein: 3.9g
Cholesterol: 0mg