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3-4 eggplants, cut into medium-sized wedges
1 red onion, cut into wedges
handful fresh coriander leaves
1 fresh red chilli or pinch dried chilli
1 Tbsp sesame seeds
1 Tbsp ketjap manis
1 tsp caster sugar
2 Tbsp miso paste
1 Tbsp oil
Heat the barbecue or a grill to medium-high.
Mix together all the dressing ingredients and pour into a deep-sided dish. Set aside next to the barbecue.
Char grill the eggplant until tender (about 8 minutes). Remove and coat in the dressing.
Cook the onion until just tender - you want a little bit of texture. Add to eggplant and toss through the dressing.
Arrange the eggplant and onions on a serving dish, sprinkle over the coriander, chilli and sesame seeds.
Serve hot or at room temperature.