Japanese Eggplant With Miso - cooking recipe

Ingredients

50 g miso (red or white)
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon sake
1 egg yolk
2 eggplants
salt, to taste
2 tablespoons white sesame seeds, toasted
1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
2 tablespoons vegetable oil
4 green onions (to garnish)

Preparation

In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides.
Either BBQ, grill or panfry eggplant until soft.
Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
Serve, garnished with a little julienned spring onion greens.