Project Description

  • 2 persons

  • 30 minutes

Preparations

  1. Remove the green top. Cut the aubergine into rounds approximately 2 cm thick and then score the slices.
  2. Give the slices a good coating of sunflower oil.
  3. Simmer the miso, sugar, sake, mirin, and grated ginger together in a small pan until it reduces into a sauce.
  4. Lay each slice of aubergine on a piece of aluminium foil and evenly spread the sauce over it.
  5. Fold up the little aluminium parcels.
  6. Place the little parcels on a hot BBQ or in a frying pan and let them cook gently for 20 minutes over medium heat.
  7. Unfold the little parcels and sprinkle with freshly chopped spring onions.

Delicious with teriyaki-honey chicken skewers, or as a side dish with freshly sliced sashimi with candied ginger, wasabi, and soya sauce.

Ingredients

  • 1 aubergine
  • 3 Tbsp sunflower oil
  • 100 gram miso
  • 2 Tbsp sugar
  • 6 Tbsp sake
  • 5 Tbsp mirin
  • 1 cm fresh ginger, grated
  • 1 bunch of spring onions
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