Eggplants, some call it Aubergine and the locals here call it Brinjal. It comes in all shapes and sizes. These I got from the market are really the shape of an large egg. See how they sit nicely in the spoon? They are cute!
I'm not a fan of this purple veggi neither is it a favourite among my family, except maybe for my father. I thought maybe if I cook it a little different, they would perhaps accept it. Well, I guess not. So, you won't be seeing much of veg here.
- Eggplant, cut into half
- Miso Paste
- Spread miso paste thinly on the eggplant.
- Brush oil lightly on the skin of the eggplant.
- Grill on medium heat till cook.
- Sprinkle spring onions and bonito flasks on top.
If you want your eggplant to be more 'juicy', soak it in water for a minute and drain before using.