Japanese Eggplant With Miso

• 50 g miso (red or white)
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 egg yolk
• 2 eggplants
• salt, to taste
• 2 tablespoons white sesame seeds, toasted
• 1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
• 2 tablespoons vegetable oil
• 4 green onions (to garnish)

1. In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
2. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides.
3. Either BBQ, grill or panfry eggplant until soft.
4. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
5. Serve, garnished with a little julienned spring onion greens.

sugar, mirin, sake, egg yolk, eggplants, salt, white sesame seeds, japanese chilli fivespice, vegetable oil, green onions

Taken from www.food.com/recipe/japanese-eggplant-with-miso-231090 (may not work)