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Grilled Aubergine

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Japanese Cuisine | Vegetarian

Prep: 0 min Cook: 0 min Servings: 2 persons Difficulty: medium

Categories: Side, Vegan, Japanese, Grilled

Tags: easy, grilled, japanese, recipes using broth and stock, recipes using eggplant, recipes using miso, recipes using sugar, recipes using vegetable oil, recipes with images, side dish, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Aubergine)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGrilled%20Aubergine&oldid=4569934

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.