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Miso Aubergine Steaks
Serves 2
Ingredients
- 1 aubergine
- Salt
- 1 tsp red miso
- 1 tsp syrup
- 2 tsp mirin (rice wine)
- 1 tsp soy sauce
- 2 tsp toasted sesame oil
Method
- Slice each aubergine into circular steaks, about 2cm thick. You can also slice them lengthways, but make sure they are flat to aid thorough cooking.
- Sprinkle the aubergine slices with a little salt, on both sides, then leave to sit while you prep the other ingredients.
- Mix up the glaze until fully combined and set aside. Prepare any optional side dishes now.
- With a sharp knife, make slight criss cross patterns across each side of the aubergine steaks.
- Brush the glaze generously over both sides of each steak, leaving a little to brush on just before serving.
- Place on a red-hot BBQ or well-oiled griddle for a few minutes per side. Aim to caramelise the steak without burning it. You want the aubergine to soften without being too mushy.
- Once softened and nicely charred, brush the aubergine steaks with the remaining glaze. Add chilli flakes and fresh parsley if desired.
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