Name: Miso Soup with Grilled Eggplant & Sesame (茄子と練りごまの味噌汁)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: ¼ cup (60 ml) red miso; 4 teaspoons white sesame seeds; 5 teaspoons tahini; ⅔ cup (20 g) rocket (arugula); 3 cups (750 ml) Basic Dashi Stock (or use powdered dashi); 170 g (5¾ oz) eggplant (aubergine), halved lengthways and cut into 5 mm slices

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

The eggplant and sesame flavour combination is quite common in Middle-Eastern cooking. Japanese traditional cooking also features this delicious combination.

Ingredients

Fresh

170 g (5¾ oz) eggplant (aubergine), halved lengthways and cut into 5 mm slices
3 cups

Method

Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning. As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.

Transfer the sesame seeds to a suribachi or mortar and coarsely grind them.

Heat a chargrill pan over high heat. Grill the eggplant for 2 minutes on eac

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Ingredients

Fresh

Method

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