Quick & Easy

Grilled eggplant with miso

Do something good for your heart and busy schedule with this easy Japanese dish. Salty miso paste is at home in miso soup but also a tasty marinade for grilled eggplant.
Grilled eggplant with miso



1.Cut eggplant lengthways into 1cm (½-inch) thick slices. Place in colander, sprinkle with salt; stand 30 minutes.
2.Rinse eggplant; drain on absorbent paper. Brush eggplant with oil. Cook eggplant, in batches, on heated grill plate (or grill or barbecue) until soft.
3.Preheat grill.
4.Combine miso, sugar, sake, mirin and egg yolk in small bowl. Place eggplant, in single layer, on baking-paper-lined oven tray. Spread with miso mixture; sprinkle with spice mix. Grill eggplant until miso starts to bubble. Serve eggplant sprinkled with seeds and green onion.

Toast the sesame seeds in a deep frying pan over low heat for about 3 minutes, shaking the pan constantly, until the seeds begin to pop.


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