Japanese Eggplant with Miso
50g miso (red or white)
1 tablespoon sugar
1 tablespoon sake
1 tablespoon mirin
1 egg yolk
2 tablespoons white sesame seeds, toasted
1 teaspoon Japanese chilli five spice (optional)
2 tablespoons vegetable oil
4 spring onion greens, julienned
Wash eggplant and cut lengthways in
1cm thick pieces. Sprinkle with salt and leave 30 minutes. Rinse eggplant, pat
dry then brush with a little vegetable oil on both sides. Either barbeque,
grill or panfry eggplant until soft.
In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
On a baking tray, spread one side of the eggplant with miso mix. If you like it hot, sprinkle the Japanese chilli five spice on now. Grill for a few minutes until the miso bubbles on top.
Serve on a plate, sprinkled with sesame seeds and garnished with the julienned spring onion greens.