These delicious miso grilled eggplants can be served with tofu, rice, soba noodles or chopped up and put in a poke bowl or salad. They’re tasty warm or cold.
Ingredients 7
3 eggplants, small, halved lengthways
2 tbsp peanut oil
2 tsp miso paste
1 tsp sesame oil
2 tsp mirin
1⁄2 tsp raw sugar
1⁄2 tsp sesame seeds
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Method 6
Mix , , and in a small bowl until well combined.
Preheat the oven grill to high.
Cut the in half lengthways if not already done. Using a sharp knife, score the inside flesh of the eggplants into diagonal squares about 1cm deep – try not to cut the skin with the knife.
Add to a frypan and heat on high. Place the , skin side down first, and cook for about 4 to 5 minutes, then flip. Cook for a further 4 to 5 minutes.
Place the , flesh side up, on a baking tray and evenly spread the mixture onto the eggplants. Place under the grill and cook for about 10 to 15 minutes (depending on the size of the eggplants) or until browned.
Serve hot and sprinkle with .
Dr Amelia Harray's tips
Red or white miso paste can be used but make sure it’s gluten-free if needed.
The peanut oil can be substituted for another single blend oil (such as olive or sunflower oil) if you need this dish nut free.
