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This is a really classic and simple Japanese miso dish. Served at many little local restaurants, it is a must-have with chicken yakitori. I have created several renditions of eggplant and miso, but find this ginger and barley miso combination to be the best.
Combine the sake and mirin in a small saucepan on a high heat and flame off the alcohol. Add the diced ginger and caster sugar and reduce by half.
Add the miso and ginger juice, and cook gently for a couple of minutes to evenly incorporate the miso with the liquid. Allow to cool at room temperature.
Halve the eggplants lengthways and score the flesh a few times in a criss-cross