Miso Glazed Aubergine (Japanese Miso Eggplant)

Ingredients

• 2 aubergines/eggplant (washed (Note 1))
• 1 tbsp neutral oil ((Note 2) )
• 1 tbsp miso paste ((Note 3))
• 2 tsp brown sugar ((Note 4))
• 1/2 tbsp mirin ((Note 5))
• 1/2 tbsp sake or water
• toasted sesame seeds
• spring onions/scallions (green parts only finely chopped)
• Nori - cut into thin strips

Instructions

1. 1

   Set your grill oven/broiler to its highest heat.

2. 2

   Prepare the aubergines/eggplants. Cut off the stems, slice them into quarters vertically and score the inside of each slice in a diamond cross pattern. Be careful not to cut through the skin.

3. 3

   Brush the inside of each slice with oil.

4. 4

   Place the slices onto your grill pan/broil pan with the outsides facing upwards and brush them with oil too.

5. 5

   Place the grill/broil pan in the middle of the grill/broiler and cook for 4 to 5 minutes, until you see the skins begin to crease a little.

6. 6

   Meanwhile, mix the miso paste, mirin and sake (or water) in a small bowl.

7. 7

   Remove the aubergines/eggplant from the grill/broiler and turn over so the insides are facing up.

8. 8

   Brush each piece with the miso sauce generously, ensuring that the sauce fills the gaps where the aubergine/eggplant has been scored.

9. 9

   Return to the grill/broiler for 2-3 more minutes until the tops of the aubergines are brown.

10. 10

    Top with toasted sesame seeds, green onions/scallions and nori strips. Serve immediately on white rice or alone as a side dish.