Miso Grilled Eggplant

Ingredients

• eggplant1 large
• miso paste3 tbsp
• olive oil1 tbsp
• cucumber1, sliced
• sesame oil1 tsp
• rice vinegar1 tbsp
• sesame seeds1 tsp

Method

1. 1

   Preheat a skillet over medium heat.

2. 2

   Slice the eggplant in half lengthwise and score the flesh with a knife.

3. 3

   Mix miso paste with olive oil and spread it over the cut sides of the eggplant.

4. 4

   Place the eggplant cut-side down in the skillet and cook for 10-12 minutes until soft.

5. 5

   In a bowl, combine cucumber, sesame oil, rice vinegar, and sesame seeds; toss to mix.

6. 6

   Serve the grilled eggplant with the cucumber salad.