Charred miso eggplant with nori and sesame
Brighten your summer table with Japanese-inspired dishes that balance lightness and flavour.
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.