Grilled Aubergine with Miso and sesame seeds

Grilled Aubergine with Miso and Sesame Seeds

Ingredients (serves 4)

4 small aubergines

Vegetable Oil for deep-frying of aubergines

Saikyo Miso sauce (see below)

Salt

¼ teaspoon chilli powder

2 teaspoons roasted black sesame seeds

Method

1.  Wash and cut the aubergines in half lengthways and pat the aubergines dry.

2. Pre heat a grill

3. Heat 2 inches of oil in a large saucepan or wok until it is 180 degrees C

4.  Deep fry the aubergines for about 3 minutes on each side – 1 or 2 at a time depending on the size of your pan. (They should be soft and cooked through, but still keep their shape after being fried).

5. Pat the aubergines on kitchen paper to remove any excess oil, and then sprinkle some salt and chilli powder on to the cut surface.

6. Spread ½ a tablespoon of Saikyo miso on top of each aubergine half (the cut surface) and place them under a grill until the miso starts to bubble (about 5minutes).

7. Sprinkle the sesame seeds on top and serve immediately.

Ingredients for Saikyo miso sauce

25 mls sake

25 mls mirin

4 tablespoons (125g) white miso paste

4 tablespoons  (50g) sugar

Method for Saikyo miso sauce

1. Put the miso paste in a saucepan and add the sugar.

2. Gradually add the sake and mirin, stirring well to prevent lumps from forming.

3. Heat the mixture over a medium heat until the sugar has dissolved (about 5 minutes), stirring constantly all the while.

4. Take the pan off the heat and let the mixture cool down – it keeps well in the fridge for a few weeks. (It can also be used to make ‘black cod’).