This Karengo (seaweed) eggplant is grilled in the oven, or you can BBQ with a Miso glaze and garnish with seaweed & cress.
INGREDIENTS:
(to serve 6)
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 Karengo 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
METHOD:
For miso glaze, and dressing, simply combine ingredients in separate bowls.
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, Karengo Fronds, sesame seeds and tatsoi cress and serve.
