Grilled Eggplant with Nutty Miso Sauce
Ingredients
- 450g eggplant (use round baby or long Japanese varieties)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 spring onion (green tips) & herbs of choice for garnish
Sauce
- 1/3 cup peanut or almond butter
- 2 tablespoon organic brown rice miso paste
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 1/3 cup water or as needed to thin out the sauce
- 1 teaspoon tamari or salt as needed
- A little sesame seeds to sprinkle on top
Preparation
Blend all the ingredients for sauce except water and sesame until smooth
Add water as needed to thin out the sauce
Transfer to a bowl and garnish with sesame seeds
Cut the eggplant in half
Rub olive oil, salt and pepper on the veggies
Grill on a hot pan till you get grill marks
Flip and do the same
Garnish with herbs, green onion tips and sprinkle of sesame seeds
Serve with the sauce