Charred miso egg­plant with nori and sesame

Brighten your sum­mer ta­ble with Ja­panese-in­spired dishes that balance light­ness and flavour.

Gourmet Traveller (Australia) - - Food -

SERVES 6 AS A SIDE OR AP­PE­TISER // PREP TIME 20 MINS // COOK 15 MINS

We’ve grilled this glazed egg­plant, known as nasu den­gaku, in the oven, but if you have a char­coal bar­be­cue it will work won­ders. 3 egg­plant (about 400gm each), halved length­ways, flesh scored in a cross­hatch pat­tern

Rice bran oil, for brush­ing Spring onion, cut into juli­enne, to serve

Toasted nori, roasted sesame seeds, and tat­soi cress (op­tional), to serve Rice (op­tional), to serve MISO GLAZE 75 gm (¼ cup) shiro (white) miso paste

2 tbsp mirin

1 tbsp light soy sauce or shoyu (see note)

1 tsp sesame oil THREE-FLAVOUR DRESS­ING 2 tsp light soy sauce or shoyu 1½ tsp brown rice vine­gar

1 tsp sesame oil

1 For miso glaze, com­bine in­gre­di­ents in a bowl.

2 Pre­heat oven grill to high heat and line a bak­ing tray with bak­ing pa­per. Brush egg­plant with oil, sea­son with salt and place on tray cut-side up. Grill un­til golden and just ten­der (8-10 min­utes). Brush egg­plant flesh lib­er­ally with glaze, then grill un­til charred and sticky (2-3 min­utes). Or set up a bar­be­cue for in­di­rect grilling and grill egg­plant flesh-side down over high heat.

3 For three-flavour dress­ing, com­bine in­gre­di­ents in a bowl.

4 Driz­zle egg­plant with dress­ing, top with spring onion, nori, sesame seeds and tat­soi cress and serve.

Note Shoyu, tra­di­tion­ally brewed Ja­panese soy sauce, is avail­able from Asian su­per­mar­kets.

Wine sug­ges­tion A glass of umami-rich home­made kom­bucha.

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