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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Japan · Side

Grilled Aubergine

Serves 2 · 15 minutes

Allergens named in the ingredients: Soy, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 ea. (375 g) large aubergine (eggplant)
  • Vegetable oil
  • 2 tablespoons miso paste
  • 1½ tablespoons sugar
  • 2 tablespoons soup stock
  • 1 teaspoon white sesame seeds

Method

  1. Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
  2. Brush the cut surfaces with oil.
  3. Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
  4. 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.
  5. Pour the sauce mixture over the aubergine.
  6. In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.