Yaki nasu

Yaki nasu is one of the most popular traditional Japanese appetizers It is a popular summer food because eggplants are summer vegetable.

Ingredients

• 1 large (375g) aubergine (eggplant)
• vegetable oil
• 2 tablespoons miso
• 1.5 tablespoons sugar
• 2 tablespoons soup stock
• 1 teaspoon white sesame seeds

Directions

1. Wash the aubergine and cut it into 2.5cm lengthways slices.
2. Brush the cut surfaces with oil.
3. Grill 7 – 10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
4. In a small saucepan combine the miso, sugar and soup stock and cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
5. Pour the sauce mixture over the aubergine.
6. In a small frying pan toast the sesame seeds until they jump and sprinkle them over the aubergine.

Servings: 2 persons
Time: 15 mins