Japanese Eggplant With Miso |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan. Ingredients:
50 g miso (red or white) |
1 tablespoon sugar |
1 tablespoon mirin |
1 tablespoon sake |
1 egg yolk |
2 eggplants |
salt, to taste |
2 tablespoons white sesame seeds, toasted |
1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional) |
2 tablespoons vegetable oil |
4 green onions (to garnish) |
Directions:
1. In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
2. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides.
3. Either BBQ, grill or panfry eggplant until soft.
4. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
5. Serve, garnished with a little julienned spring onion greens.
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