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Ingredients
Method
- 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
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