For 4 people:

Preparation:

  1. Cut the aubergines in half lengthwise.
  2. Score the perimeter of the aubergine without breaking the skin.
  3. 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.
  4. Season with a little salt and set aside for a few minutes so the aubergines release their moisture and bitter taste.
  5. Rinse them well and pat them dry with kitchen paper.
  6. Grill them on the No Fat Grill until they are soft.
  7. Mix the mirin, sake and sugar together. Heat them for a few moments and add the dashi broth and miso paste.
  8. Pour this miso mixture over the aubergine.
  9. Carefully wrap the aubergines in greaseproof paper and reheat on the No Fat Grill for 3-4 minutes before serving.
  10. Sprinkle sesame seeds and chopped green chive.

Tips