Japan
Miso-glazed grilled eggplant
Tender grilled eggplant with a sweet miso sauce and sesame seeds.
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Method
4 clear steps
- 1
Wash the eggplant and slice lengthwise about 2.5 cm thick. Brush lightly with oil.
- 2
Grill about 7–10 cm from the heat, turning as needed, until the flesh is tender. Start checking after about 5 minutes; continue if still firm.
- 3
Warm the miso, sugar and stock together over low heat, stirring until combined without a vigorous boil. Toast the sesame seeds briefly in a dry pan until fragrant without burning.
- 4
Spread the warm miso sauce over the tender eggplant and sprinkle with the sesame. Serve in two portions.
