Maggie Beer shows you how to make a delicious, Japanese-inspired grilled eggplant dish.
Mix miso and lemon zest together with a little olive oil.
Cut eggplant with a serrated knife and cover all cut surfaces with the miso mix.
Put onto a wire grid.
Set to the highest temperature grill.
Put the eggplant grid under the grill with a plate underneath covered with baking paper to catch drips.
Grill the first side, the timing will depend on your oven and the thickness of the eggplant. As a guide, I used 8 mins.
Turn the eggplant over and grill the second side. I needed 3 mins for the second side.
Serve with dipping sauce.
To make dipping sauce:
Mix all the ingredients together and serve with the grilled eggplant, topped with shiso.
Trending This Week