Ingredients
6 Long thin eggplants
2 tbsp Red miso paste
2 tbsp Mayonnaise
black sesame seeds to garnish
Method
Use long thin eggplants.
Mix the miso and mayonnaise together in a bowl.
Split the eggplants lengthways, so you have the two halves.
Score the inside face of the eggplants in a large cross-hatch pattern, careful not to cut too deep or the eggplant will fall apart.
Place the eggplant, open side down on a medium BBQ grill.
Cook until slightly scorched.
Remove from the heat and spread the miso mayo mixture evenly on the now scorched eggplant surface.
Not too thin but not too thick - heavily "buttered" is fine.
Return to the grill, skin side down.
When the skin starts to blister they should be done - remove from heat.
Garnish by sprinkling lightly with the black sesame seeds.
Wait for them to cool slightly before eating.
6 Long thin eggplants
2 tbsp Red miso paste
2 tbsp Mayonnaise
black sesame seeds to garnish
Method
Use long thin eggplants.
Mix the miso and mayonnaise together in a bowl.
Split the eggplants lengthways, so you have the two halves.
Score the inside face of the eggplants in a large cross-hatch pattern, careful not to cut too deep or the eggplant will fall apart.
Place the eggplant, open side down on a medium BBQ grill.
Cook until slightly scorched.
Remove from the heat and spread the miso mayo mixture evenly on the now scorched eggplant surface.
Not too thin but not too thick - heavily "buttered" is fine.
Return to the grill, skin side down.
When the skin starts to blister they should be done - remove from heat.
Garnish by sprinkling lightly with the black sesame seeds.
Wait for them to cool slightly before eating.
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