Barbecued Miso Eggplant

Charmaine Lu -
  • 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