Serves: 4

INGREDIENTS

• 4 Asian eggplants
• 1 tablespoon vegetable oil
• 2 tablespoons light miso
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• ½ teaspoon sugar
• Freshly ground pepper to taste

METHOD

Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.

Remove from grill.

Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.

Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.