Cookbook:Grilled Aubergine
| Grilled Aubergine | |
|---|---|
 | |
| Category | Eggplant recipes |
| Servings | 2 persons |
| Time | 15 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Japanese Cuisine | Vegetarian
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
- Brush the cut surfaces with oil.
- Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
- 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.
- Pour the sauce mixture over the aubergine.
- In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.