Nasu Dengaku – Grilled Miso Aubergine

Yields4 Servings
 2 large aubergines (cut in half lengthways, flesh scored in a diamond pattern)
 2 tbsp coconut oil
 ¼ cup yellow miso paste
 1 tbsp sake
 2 tbsp mirin
 2 tbsp toasted sesame seeds
1

Get a BBQ fired up and aim for a medium to high heat, in a Weber if possible. You can do this in a large, heavy based pan too.

2

Score the meat of the aubergines in a diamond pattern as deeply as possible without cutting through the skin.

3

Pop the aubergines, skin side down, on a relatively high heat for about 5 minutes to cook and crisp. If you do this in the pan, throw in a splash of coconut oil to help spread the heat.

4

Flip the aubergines over and cook the fleshy part for another 5 minutes. Put the lid on for these 5 minutes, for all methods.

5

While you’re doing this, turn on the oven at the grill setting (if you’re doing the pan method) and whisk the miso, sake and mirin together for the glaze.

6

When the aubergines are cooked through pop them on on the baking tray with the flesh facing up and give them each a liberal glaze of the miso mixture.

7

Grill in the oven or cook indirectly in the Weber for 5 minutes or until they are slightly caramelised and bubbling.

8

Sprinkle with the sesame 8 seeds and serve.

Ingredients

 2 large aubergines (cut in half lengthways, flesh scored in a diamond pattern)
 2 tbsp coconut oil
 ¼ cup yellow miso paste
 1 tbsp sake
 2 tbsp mirin
 2 tbsp toasted sesame seeds

Directions

1

Get a BBQ fired up and aim for a medium to high heat, in a Weber if possible. You can do this in a large, heavy based pan too.

2

Score the meat of the aubergines in a diamond pattern as deeply as possible without cutting through the skin.

3

Pop the aubergines, skin side down, on a relatively high heat for about 5 minutes to cook and crisp. If you do this in the pan, throw in a splash of coconut oil to help spread the heat.

4

Flip the aubergines over and cook the fleshy part for another 5 minutes. Put the lid on for these 5 minutes, for all methods.

5

While you’re doing this, turn on the oven at the grill setting (if you’re doing the pan method) and whisk the miso, sake and mirin together for the glaze.

6

When the aubergines are cooked through pop them on on the baking tray with the flesh facing up and give them each a liberal glaze of the miso mixture.

7

Grill in the oven or cook indirectly in the Weber for 5 minutes or until they are slightly caramelised and bubbling.

8

Sprinkle with the sesame 8 seeds and serve.

Nasu Dengaku – Grilled Miso Aubergine