For 4 people:
- 4 small aubergines
- 100 g white miso (shiro miso)
- 50 g sake
- 50 g mirin
- 50 g dashi broth
- 30 g sugar
- White sesame seeds
- 1 thin chive stalk
- Sunflower oil
Preparation:
- Cut the aubergines in half lengthwise.
- Score the perimeter of the aubergine without breaking the skin.
- Make cuts into the flesh of the aubergine (without cutting through the skin). The cuts should be criss-crossed lines that create squares or diamonds of about half a centimetre on each side. They should be as deep as possible without cutting through the skin.
- Season with a little salt and set aside for a few minutes so the aubergines release their moisture and bitter taste.
- Rinse them well and pat them dry with kitchen paper.
- Grill them on the No Fat Grill until they are soft.
- Mix the mirin, sake and sugar together. Heat them for a few moments and add the dashi broth and miso paste.
- Pour this miso mixture over the aubergine.
- Carefully wrap the aubergines in greaseproof paper and reheat on the No Fat Grill for 3-4 minutes before serving.
- Sprinkle sesame seeds and chopped green chive.
Tips
- Dashi is a basic broth in Japanese cuisine. You can buy dashi powder that just has to be mixed with water and it’s ready to use.
- Miso is the sediment left over from soya bean fermentation and is used to make a sauce. It has all the properties of soya. It helps regulate blood cholesterol levels, is also an antioxidant (it fights cell ageing) and eliminates free radicals.
- Its fibre content regulates intestinal transit and combats constipation. It is also considered a cleansing food.