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Ingredients
Method
- 3 tbsp miso paste
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- 1 tbsp soy sauce
- 2 eggplants, halved lengthwise
- 5 chopped tomatoes
- 250g mixed baby tomatoes, chopped
- 1 zucchini, peeled into ribbons
- 2 slices of sourdough
- 3 sliced spring onions
- Preheat a BBQ. Whisk the miso, syrup, vinegar, sesame oil and seeds, and the soy sauce in a bowl with 2 tbsp boiling water. Score the eggplant flesh with a diamond pattern, then spoon over half the marinade and leave to absorb for 15 mins. Meanwhile, toss together the tomatoes, zucchini ribbons and the remaining marinade in a large bowl, and leave to one side to marinate.
- When ready, cook the eggplants – cut-side down – on the BBQ for 8 mins or until starting to soften and char. Add the bread to char on both sides for 3 mins, then tear the bread into chunks and toss through the salad. Spoon onto a platter, top with the eggplants and serve scattered with spring onions.
25 mins
4 serving
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