Japanese Eggplant With Miso

A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 50  g miso (red or white)
• 1  tablespoon sugar
• 1  tablespoon mirin
• 1  tablespoon sake
• 1  egg yolk
• 2  eggplants
•  salt, to taste
• 2  tablespoons  white sesame seeds, toasted
• 1  teaspoon  japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
• 2  tablespoons  vegetable oil
• 4  green onions (to garnish)

Directions

1. In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
2. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
3. Either BBQ, grill or panfry eggplant until soft.
4. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
5. Serve, garnished with a little julienned spring onion greens.