ReceptnaptárMiso-glazed grilled aubergine with sesame (nasu dengaku)
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Method
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- Wash the aubergine and cut lengthways into 2.5 cm thick slices.
- Brush the cut surfaces with oil.
- Grill 7-10 cm from the heat or cook in a griddle pan for about 5 minutes until soft and browned all over.
- In a small saucepan, stir the miso, sugar and stock over low heat until smooth and hot — don't let it boil.
- Pour the sauce over the aubergine.
- Toast the sesame seeds in a small pan until they start to jump and sprinkle over the top.
Source: Wikibooks Cookbook – Grilled Aubergine (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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