This recipe first appeared in Food magazine.
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Ingredients
Miso sauce
Method
1.Preheat a grill or oven to high. Meanwhile, to make the miso sauce, combine the miso, Japanese mayonnaise and mirin. Set it aside.
2.Heat a chargrill pan or frypan over a high heat. Brush the eggplant slices with the oil on both sides and place them in a pan over a medium heat for 1–2 minutes. Turn the slices over and cook them for another 1–2 minutes and then transfer them to a baking tray.
3.Spread 1 tablespoon of the miso sauce over each eggplant slice and sprinkle over the cheese, panko and aonori or parsley. Grill or bake the eggplant slices for 2-3 minutes until cheese melts. Serve immediately.
Note
- For a different mix, try courgettes or steamed mussels instead of the eggplant.