We have lots of eggplants at the moment as they are in season and everyone has them in their garden. So as part of today’s BBQ lunch, I grilled some eggplant with a miso marinade from ‘Vegetarian Barbecues and Grills’ by Rose Elliot. The result = exactly like the Japanese ‘nasu dengaku’ dish loved by many… but without having to deep fry the eggplant!
6 Japanese eggplants (the long thin ones), halved lengthwise or 2 Mediterranean eggplants, cut into long thin strips
1 pinch of sea salt
50g of light miso paste
1 tablespoon of brown sugar
2 tablespoons of sherry, cooking wine or rice wine (like sake)
2 tablespoons of sesame seeds or gomashio
2. Cut the eggplants in half, cutting through the stalks if you can.
3. Sprinkle sea salt over the eggplant (on the flesh) and leave for about 20 minutes to remove the bitterness of the vegetable.
4. While the eggplant is resting, make the marinade by combining the miso paste, brown sugar and sherry/cooking wine.
5. Rinse the eggplant and pat dry.
6. Spread the miso marinade over the eggplant (on the flesh) and place in fridge for about 30-60 minutes. The longer you leave it, the stronger the taste.
7. Meanwhile, if you don’t have gomashio on hand, roast some sesame seeds and salt together in a small saucepan over a medium heat. Stir for a minute or two until the seeds start to ‘pop’ and jump.
8. Remove the sesame seeds from the heat and crush them with a mortar and pestle or the back of a wooden spoon in a bowl.
9. Cook the eggplant on the barbecue or grill, marinade side up for about 5-10 minutes.
10. Sprinkle the eggplant with sesame seeds/gomashio and serve.
This recipe is from Rose Elliot’s ‘Vegetarian Barbecues and Grills’ – an awesome find at my local op shop.