- 500 g of Eggplant
- 2 tablespoons of White Miso paste
- 2 tablespoons of Olive oil
- 2 Scallions
- 1 tablespoon of Pure vegetable oil
- 1 tablespoon of Mirinor rice vinegar
This dish is inspired from the Japanese cuisine, especially in the seasoning ingredients.
This method of cooking will make the eggplant tender and crispy at the same time. It is one of tastiest grilled vegetables you’ll ever try.
by Robin @ flickr
Cut the eggplants into round or long thin slices.
Pat each side with olive oil and salt.
Mix the Miso paste, vegetable oil and mirin (or rice vinegar) well.
Grill eggplant slices on medium-heat (for 5 minutes each side), brushing each side with the Miso paste combination.
One done, put in plates and decorate with minced scallions.