Japanese, Main Course Vegan Lactose Free, Aubergine (Fresh)

Nasu Dengaku

Serves 4

Ingredients

Method

4 Small Eggplants
4 tbsp. Miso Paste
2 tbsp. Mirin
2 tbsp. Sugar
1 tbsp. Sesame Seeds

Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern.

Grill the eggplants until the flesh is soft and the skin is charred.

In a bowl, mix together the miso paste, mirin, and sugar to make a glaze.

Brush the glaze onto the cut side of the grilled eggplants.

Sprinkle with sesame seeds and serve hot.