Japanese eggplant with miso

These eggplants are a light and summery dinner option when you’d rather not spend much time in the kitchen. Make sure they are cooked to buttery tenderness before covering with the miso mixture. If you love the taste of sesame, include a few drops of sesame oil in the miso topping.

SERVES 4

PREPARATION TIME: 15 MINUTES

COOKING TIME: 6–8 MINUTES

2 tablespoons white miso paste

2 tablespoons caster (superfine) sugar

1 tablespoon mirin

1 tablespoon rice wine vinegar

4 Japanese or baby eggplants (aubergines)

2 tablespoons peanut oil

2 spring onions (scallions), finely shredded

2 tablespoons cress, ideally shiso or coriander (cilantro)

2 teaspoons sesame seeds, lightly toasted

steamed rice and pickled ginger, to serve

Combine the miso, sugar, mirin and rice wine vinegar, stirring until smooth.

Cut the eggplants into 3cm (1¼in) thick slices and brush with peanut oil on both sides. Preheat the grill (broiler) to medium and arrange the eggplant slices on a baking sheet in a single layer. Cook, positioned away from the grill, for 2 minutes on one side, then turn and cook for another couple of minutes until golden and cooked through.

Smear a little of the miso topping over each of the eggplant slices and pop them under the grill for a further 2 minutes or so. You want the topping to be caramelised and bubbling.

Scatter the grilled eggplants with shredded spring onions, cress and sesame seeds, and serve with steamed rice and pickled ginger.