Grilled Aubergine with Miso Paste
Nasu no Miso Dengaku
This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.
- Cut the aubergine in half lengthways. Heat the oil in a deep pan and fry both pieces, the skin side first, followed by the other side until they are soft. Drain well.
- Put [A] into a small pan and simmer, stirring constantly. When it becomes sticky, remove from the heat and mix with yolk.
- Put the miso paste on the cut sides of the aubergine and grill until brown on top. Garnish with sesame seeds.