This great recipe comes from Sachie Nomura’s new book Sachie’s Kitchen
I find the combination of miso and eggplant irresistible, and topping with cheese gives an extra rich flavour. For a different mix, try zucchini or steamed mussels instead of
2 eggplants, cut into 2cm thick slices
2–3 Tbsp oil (any type except olive oil)
25g mozzarella cheese
2 Tbsp panko (Japanese breadcrumbs)
aonori (seaweed flakes) or chopped parsley, to taste
4 Tbsp white or mixed miso
4 Tbsp Japanese
4 tsp mirin
Preheat grill or oven to high. Meanwhile, to make miso sauce, combine miso, Japanese mayonnaise and mirin.
Heat a chargrill pan or frying pan over high heat. Brush eggplant slices with oil on both sides and place on pan for 1–2 minutes. Turn over, cook for another 1–2 minutes and then transfer to a baking tray.
Spread 1 tablespoon miso sauce over each eggplant slice and sprinkle with cheese, panko and aonori or parsley.
Grill or bake for 2–3 minutes until cheese melts. Serve immediately.
© Sachie’s Kitchen by Sachie Nomura
Published by HarperCollins New Zealand