Miso-charred aubergines

Serves 4–6

Ingredients

• 2 large aubergines
• 60g white miso paste
• 2 tsp ground ginger
• 2 tbsp sesame oil
• 2 tsp soy sauce
• 2 tsp white vinegar
• 1 tbsp runny honey
• 3 tsp sesame seeds
• 4 spring onions, finely sliced

Method

Recommended Heat

1. Direct/Indirect 220°C

in the Kitchen

1. Cut each aubergine into three steaks lengthways.
2. Cut a crisscross pattern into the flesh with a sharp knif,  taking care not to cut all the way through.
3. Brush aubergines with half the sesame oil. Grill for 8 minutes turning once after 4 minutes.
4. Meanwhile, whisk miso paste, ginger, sesame oil, soy sauce, vinegar in a small bowl. Stir in half of the sesame seeds and half spring onions.
5. Smear this mixture on top of the cut side of the aubergines.

At the BBQ

1. Prepare the barbecue for indirect heat, approximately 180°C. If using a 57cm charcoal barbecue you will need one chimney starter of lit Weber briquettes.
2. Place the seasoned aubergine onto a small vegetable basket, as they become more delicate when soft. Drizzle with the honey and put back on the barbecue on an indirect heat for a further 10-15 mins.
3. Remove & sprinkle on top the remaining sesame seeds and spring onions.

Tips 

1. For an extra kick you can add finely slice red chillies.

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