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Step 1
Set your grill oven/broiler to its highest heat.
Step 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.
Step 3
Brush the inside of each slice with oil.
Step 4
Place the slices onto your grill pan/broil pan with the outsides facing upwards and brush them with oil too.
Step 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.
Step 6
Meanwhile, mix the miso paste, mirin and sake (or water) in a small bowl.
Step 7
Remove the aubergines/eggplant from the grill/broiler and turn over so the insides are facing up.
Step 8
Brush each piece with the miso sauce generously, ensuring that the sauce fills the gaps where the aubergine/eggplant has been scored.
Step 9
Return to the grill/broiler for 2-3 more minutes until the tops of the aubergines are brown.
Step 10
Top with toasted sesame seeds, green onions/scallions and nori strips. Serve immediately on white rice or alone as a side dish.