Miso, mustard and sesame aubergines


  1. Mix miso paste, honey, mustard, ginger, garlic, soy, vinegar and half the sesame seeds.
  2. Cut aubergines length-wise then cross-cut flesh, and brush the scored side with half the miso mix.
  3. 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).
  4. 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