Japanese Eggplant

Serves 2


2 eggplants, halved
¼ cup cooking oil
1 cup Barker's Professional Miso & Honey Marinade
2 tsp white sesame seeds


Place an oven rack 9 cm above a gas element or on a barbeque.

Score the flesh of the eggplants in a cross-hatch pattern and coat in vegetable oil.

Grill flesh side down for 5 minutes. Turn and continue to cook until almost tender, approximately 3 minutes.

Remove from the heat, coat in the Barker’s Professional Miso & Honey Marinade and grill until the sauce has caramelised, approximately 3 to 5 minutes.

Garnish with toasted sesame seeds.

Japanese Eggplant

Japanese Eggplant

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