Miso eggplant recipe | Gourmet Traveller

Ingredients

• 8 small Japanese eggplants (100gm each0, halved lengthways, scored (see note)
• Micro-coriander, shichimi togarashi and toasted sesame seeds, to serve
• Burnt honey teriyaki
• 90 gm honey
• 20 gm piece ginger, cut into julienne
• 2 garlic cloves, finely grated
• 60 ml (¼ cup) soy sauce
• 60 ml (¼ cup) sake
• 2 tsp rice wine vinegar, or to taste
• Smoky miso eggplant
• 2 large eggplants (400gm each)
• 4 garlic cloves, finely grated
• 1 long green chilli, seeded, finely chopped
• ¼ cup loosely packed flat-leaf parsely, finely chopped
• 1 tbsp yellow miso
• 2 tbsp yuzu (or lime) juice, or to taste
• 60 gm Japanese mayonnaise, such as Kewpie
• 2 tsp sesame oil