Ingredients
ServingsOriginal: Serves 2
- egg plants1
- vegetable oil
- miso2 tbsp
- sugar1 1/2 tbsp
- soup stock2 tbsp
- sesame seed1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
Brush the cut surfaces with oil.
Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
Pour the sauce mixture over the aubergine.
In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.
