Grilled eggplant with miso and parmesan

Name: Grilled eggplant with miso and parmesan
Cook time: 30 min
Yield: 2 as main or 6 as a side
Cuisine: Contemporary
Ingredients: 6 slender eggplants (aubergines); 2 teaspoons light olive oil; 1 1/2 tablespoons white miso paste; 1 tablespoon mirin; 1 egg yolk; 2 tablespoons finely grated parmesan cheese; 2 tablespoons snipped chives

October 31, 2013

easyTime:< 30 minsServes:2 as main or 6 as a side

A recipe from the Good Food collection.

Ingredients

6 slender eggplants (aubergines)
2 teaspoons light olive oil
1 1/2 tablespoons white miso paste
1 tablespoon mirin
1 egg yolk
2 tablespoons finely grated parmesan cheese
2 tablespoons snipped chives

Method

Step 1
Heat the grill to high. Slice the eggplants in half lengthways and prick the skins several times with a fork. Brush the eggplant with the oil, place skin-side-up on the grill tray and grill for 10 minutes, turning once.
Step 2
Remove the eggplant from the grill and arrange in a shallow ovenproof serving dish. Turn the grill down to medium.
Step 3
Put the miso paste, mirin and egg yolk in a small bowl and whisk well to combine. Pour the mixture evenly over the surface of the eggplant and put the dish under the grill. Cook for 2 minutes, then sprinkle with the parmesan and grill for 1 minute more, or until the cheese starts to turn golden. Sprinkle with the chives and serve.