Nasu Dengaku – Grilled Miso Aubergine

4 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


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.

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

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.

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

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.

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.

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

Sprinkle with the sesame 8 seeds and serve.