Name: Eggplant Recipe with Nori & Sesame
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern; rice bran oil, for brushing; spring onion, cut into julienne, to serve; Wild or Farmed Nori Fronds, roasted sesame seeds, and tatsoi cress (optional), to garnish; rice (optional), to serve; 75 gm (1⁄4 cup) shiro (white) miso paste; 2 tbsp mirin; 1 tbsp light soy sauce or shoyu (see note); 1 tsp sesame oil; 2 tsp light soy sauce or shoyu; 1½ tsp brown rice vinegar; 1 tsp sesame oil

Eggplant Recipe with Nori & Sesame

Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This eggplant recipe with Nori & Sesame is simply delicious with its miso glaze. A satisfying vegan recipe that contains all the essential nutrients to be healthy.

Ingredients

3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern
rice bran oil, for brushing
spring onion, cut into julienne, to serve
Wild or Farmed Nori Fronds, roasted sesame seeds, and tatsoi cress (optional), to garnish
rice (optional), to serve
Miso glaze
75 gm (1⁄4 cup) shiro (white) miso paste
2 tbsp mirin
1 tbsp light soy sauce or shoyu (see note)
1 tsp sesame oil
Dressing
2 tsp light soy sauce or shoyu
1½ tsp brown rice vinegar
1 tsp sesame oil

Directions

Simply combine ingredients in separate bowls for the Miso glaze, and dressing.
Preheat oven grill to high heat and line a baking tray with baking paper.
Brush eggplant with oil, season with salt and place on tray cut-side up. Grill until golden and just tender (8-10 minutes).
Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat.
Drizzle eggplant with dressing, top with spring onion, Nori Fronds, sesame seeds and tatsoi cress and serve.