Grilled Aubergine
Wash the aubergine, and cut it into 2.5 cm slices lengthwise. Brush the cut surfaces with oil. Grill 7–10 cm from the source of the heat until the aubergine is tender and browned…
- Prep
- 13 min
- Cook
- 34 min
- Total
- 47 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
Procedure
Brush the cut surfaces with oil.
Procedure
Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
Procedure
In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
Procedure
Pour the sauce mixture over the aubergine.
Procedure
In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.
Photo: Homemade-Flavours · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
