- Mix miso paste, honey, mustard, ginger, garlic, soy, vinegar and half the sesame seeds.
- Cut aubergines length-wise then cross-cut flesh, and brush the scored side with half the miso mix.
- Place over a medium grill, cut side down to sear, then turn and baste frequently with remaining Miso mix, until charred all over (this should take about 15 minutes).
- Set aside to cool,for 5-10 minutes, then serve.
Recipe and photograph by Brian George, creator of Gastro Alfresco and National BBQ Week, now both in their 18th year! www.gastro-alfresco.co.uk
Miso and sesame add a wonderfully oriental flavour, balanced by Dijon and honey
2 ripe aubergines 1 tbsp Miso paste 1 tbsp runny honey 1 tsp creamy Dijon mustard 1 tsp grated ginger 1 crushed garlic cloves 1 tbsp mixed soy sauce & cider vinegar 20g (3/4oz) toasted sesame seeds
Time: 30 minutes, including cooking Serves: 4, as a starter Nutrition: n/a