Pete's Food Blog

29. Aug, 2021

Charred miso aubergines (eggplants) A delicious snack

Ingredients

2 aubergines (eggplants)

2 tbl oil (sesame is nice but not essential)

2 tbl miso paste (light or dark)

2 tbl mirin

1 tbl sugar

1 tbl water (or sake wine if you happen to have it)

2 tbl white sesame seeds

Method

Cut the washed aubergines in half lengthways. Score a 1cm criss cross, about ½cm deep, across the cut surfaces.

Heat the oil in a pan deep enough to hold the aubergines. Fry cut side down on a medium heat for 5 mins or until golden. Turn them over, put the lid on the pan and cook for 4-5 minutes until they are cooked through.

Mix in a bowl the miso paste, mirin, sugar and liquid.

Line a baking tray with foil, place the aubergines cut side up and baste the cut surfaces well with the miso mixture.

Place under the oven's grill 8-10 minutes until they are charred.

Before serving, sprinkle with the sesame seeds.