Japanese eggplant with miso

Name: Japanese eggplant with miso
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: Serves 4
Ingredients: 2 tablespoons cress, ideally shiso or coriander (cilantro); 2 teaspoons sesame seeds, lightly toasted; steamed rice and pickled ginger, to serve; 4 Japanese or baby eggplants (aubergines); 2 spring onions (scallions), finely shredded; 2 tablespoons peanut oil; 2 tablespoons caster (superfine) sugar; 2 tablespoons white miso paste; 1 tablespoon rice wine vinegar; 1 tablespoon mirin

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

These eggplants are a light and summery dinner option when you’d rather not spend much time in the kitchen. Make sure they are cooked to buttery tenderness before covering with the miso mixture. If you love the taste of sesame, include a few drops of sesame oil in the miso topping.

Ingredients

2 tablespoons white miso paste
2 tablespoons caster (superfine) sugar
1

Dinner
Main course
Supper
Vegan

Method

Combine the miso, sugar, mirin and rice wine vinegar, stirring until smooth.

Cut the eggplants into 3cm (1¼in) thick slices and brush with peanut oil on both sides. Preheat the grill (broiler) to medium and arrange the eggplant slices on a baking sheet in a single layer. Cook, positioned away from the grill, for 2 minutes on one side, then turn and cook for another couple of minutes unt