Barbecued Miso Eggplant
Barbecued Miso Eggplant



  • 3 eggplants, halved lengthways, scored
  • 1 tsp oil
  • 35g chopped cashews
  • 2 sliced spring onions
  • 1 sliced and deseeded red chilli
  • 10g chopped coriander
  • For the Glaze
  • 100ml mirin
  • 2 tbsp miso
  • 2 tbsp maple syrup
  • 1 tsp turmeric
  • 2 crushed garlic cloves
  • 1 tsp finely chopped lemongrass
  • Whisk the ingredients for the glaze together in a bowl, then brush half of the glaze onto the cut and scored sides of the eggplant. Leave to marinate for about 15 mins, then barbecue, skin-side down, for 10 mins.
  • Baste the scored side with more glaze, then cook flesh-side down for 5 mins. Brush with yet more glaze, then scatter with nuts, spring onion, chilli and coriander. Serve and enjoy!
20 mins
6 as a side serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box