Miso Glazed Aubergine (Japanese Miso Eggplant)

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.