This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.

Servings: Serves 6

Ingredients

• 1 tbsp egg yolk
• 1/4 cup light miso
• 1 tbsp mirin
• 2 tsp granulated sugar
• 2 tbsp dashi or chicken stock
• 2 Japanese eggplants
• 2 zucchini
• 2 medium red onions
• 1 yellow pepper, seeds and core removed
• 2 tbsp vegetable oil
• Freshly ground pepper

Method

Preheat grill to medium-high.

Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.

Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.

Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold.