Grilled eggplant with miso and sesame

Photo: Simon Lambert
Photo: Simon Lambert
Eggplants make such a wonderful, tasty addition to meal times.  Here, I have added Asian flavours to showcase this outstanding vegetable.

Serves 4

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

30ml mirin
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.

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