Cookbook | Ingredients | Recipes
| Japanese Cuisine | Vegetarian
| Grilled Aubergine | |
|---|---|
 | |
| Category | Eggplant recipes |
| Servings | 2 persons |
| Time | 15 minutes |
| Difficulty | |
Ingredients
- 1 large (375g) aubergine (eggplant)
- vegetable oil
- 2 tablespoons miso
- 1.5 tablespoons sugar
- 2 tablespoons soup stock
- 1 teaspoon white sesame seeds
Procedure
- Wash the aubergine and cut it into 2.5cm lengthways slices.
- Brush the cut surfaces with oil.
- Grill 7 – 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
- In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
- Pour the sauce mixture over the aubergine.
- In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine.
This article is issued from Wikibooks. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.