Grilled Aubergine
Photo: Homemade-Flavours, CC BY-SA 4.0
Grilled aubergine with sweet miso sauce is a quick Japanese-style dish that turns one large eggplant into a side for two in about 15 minutes. The thick slices brown under the grill until soft and creamy inside, while the sauce of miso, sugar and stock adds a salty-sweet glaze. Keep the heat low so the miso stays smooth, and toast the sesame seeds just before serving for a nutty finish.
Instructions
Wash the aubergine and cut it lengthwise into slices about 2.5 cm thick.
Brush the cut sides of every slice with vegetable oil.
Grill the slices 7 to 10 cm from the heat source for about 5 minutes. They are ready when the flesh is tender and browned all over.
While the aubergine cooks, put the miso, sugar and soup stock in a small saucepan. Stir over low heat until the sauce is smooth and hot, and do not let it boil.
Pour the warm miso sauce over the grilled aubergine.
Toast the sesame seeds in a small dry frying pan until they start to jump, then sprinkle them over the top.
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