Grilled Aubergine

| Japanese Cuisine | Vegetarian

Category: Japanese

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

Instructions

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.

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