This eggplant recipe with Nori & Sesame is simply delicious with its miso glaze. A satisfying vegan recipe that contains all the essential nutrients to be healthy.
Serves 6
Prep time 30 minutes, cooking time 40 minutes
Ingredients
- 3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern
- rice bran oil, for brushing
- spring onion, cut into julienne, to serve
- Nori seaweed, roasted sesame seeds, and tatsoi cress (optional), to garnish (optional), to serve
Miso glaze
- 75 gm (1⁄4 cup) shiro (white) miso paste
- 2 tbsp mirin
- 1 tbsp light soy sauce or shoyu (see note)
- 1 tsp sesame oil
Dressing
- 2 tsp light soy sauce or shoyu
- 1½ tsp brown rice vinegar
- 1 tsp sesame oil
Directions
- Preheat oven grill to high heat and line a baking tray with baking paper.
- Combine ingredients in separate bowls for the Miso glaze, and dressing.
- 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.
- Drizzle eggplant with dressing, top with spring onion, Nori Fronds, sesame seeds and tatsoi cress and serve.
