Grilled aubergine with salmon, yellowtail and miso from the Big Green Egg
Give your aubergine a Japanese twist by using miso and the Big Green Egg, among other things. You’ll be amazed by the flavour.
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Cooking tools:
- Grill
- Saucepan
- Microplane
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Spoon
- Measuring spoon
- Peeler
- Plate
Ingredients
- 2 aubergines
- 4 tbsp sunflower oil
- 4 spring onions
- 120 slices of raw salmon fillet
- 120 g slices of raw yellowtail kingfish (buri, hamachi)
- 1 tbsp pine nuts
- 4 padrón peppers
- 20 g ginger root
- 30 ml sake
- 50 g sugar
- 120 g miso
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