ginger and miso glazed eggplant

  • 1 tablespoon mirin (Japanese rice wine)
  • 2 tablespoons sake 
  • 2 tablespoons caster (superfine) sugar 
  • ¼ cup (80g) white miso paste 
  • 1 teaspoon finely grated ginger 
  • 8 Japanese (finger) eggplants+ (600g), halved 
  • 2 teaspoons sesame oil 
  • black sesame seeds, toasted, to serve 
  • dried bonito flakes++, to serve 
  • baby (micro) shiso leaves (optional), to serve
  1. Preheat a grill (broiler) to high. Place the mirin, sake, sugar, miso and ginger in a small saucepan over medium heat and bring to the boil. Cook, stirring, for 2 minutes and set aside. Brush the cut side of the eggplant with sesame oil. 
  2. Place, cut-side up, on a large oven tray lined with aluminium foil. Grill (broil) for 4 minutes or until lightly golden. Brush with the miso glaze and cook for a further 6–8 minutes or until golden and the eggplant is cooked through. 
  3. Sprinkle with the sesame seeds, bonito flakes and shiso to serve. Serves 4. 

+ Japanese finger eggplants are also sold as ‘Lebanese’ eggplants. Find them in Asian grocers, greengrocers and some supermarkets.

++ Bonito flakes are Japanese dried fish flakes, available from specialty food stores and Asian grocers.

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