Sticky Miso Aubergine
What You Need
Ingredients
Preparation
- Preheat the grill to high. Heat the oil in a HexClad 30CM Hybrid Fry Pan over a medium heat. Cook the aubergine cut side down until golden, 5 to 8 minutes. Flip aubergine and cover with a lid. Cook until golden, about 5 minutes more.
- Meanwhile, in a medium bowl, whisk the honey, miso, vinegar, and sesame oil until combined and smooth.
- Remove pan from heat and flip aubergine cut side up. Spread the cut side of the aubergine in the glaze.
- Cook under a hot grill until sticky and caramelized, about TK minutes. Serve over rice in bowls and scatter with sesame seeds, spring onions, and chili flakes.
