Grilled Aubergine with Miso Glaze

Ingredients

• 375 gEggplant
• 15 mlOil
• 30 gMiso
• 19 gSugar
• 30 mlBroth
• 3 gSesame seeds

Instructions

1. 1

   Prepare

   • Wash the eggplant and slice lengthwise into about 2.5 cm thick slices.
   • Brush the cut surfaces lightly with vegetable oil.
2. 2

   Grill

   • Grill the eggplant slices 7–10 cm from the heat source (grill, grill pan or very hot skillet) until tender and browned all over (about 4–6 minutes per side; roughly 5–8 minutes depending on heat).
3. 3

   Make miso glaze

   • Combine miso, sugar and stock in a small saucepan over low heat.
   • Stir and warm until smooth and hot. Do not boil; heat just until sugar dissolves and mixture is homogeneous.
4. 4

   Finish and serve

   • Place hot eggplant slices on a platter and spoon the miso glaze over them.
   • Toast the sesame seeds in a small dry pan until they pop or smell fragrant, then sprinkle over the eggplant.
   • Serve warm.