Japanese Eggplant With Miso

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 50
    g miso (red or white)
  • 1
    tablespoon sugar
  • 1
    tablespoon mirin
  • 1
    tablespoon sake
  • 1
    egg yolk
  • 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)
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DIRECTIONS

  • In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
  • 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.
  • Either BBQ, grill or panfry eggplant until soft.
  • Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
  • Serve, garnished with a little julienned spring onion greens.
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