This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.
Servings: Serves 6
- 1 tbsp egg yolk
- 1/4 cup light miso
- 1 tbsp mirin
- 2 tsp granulated sugar
- 2 tbsp dashi or chicken stock
- 2 Japanese eggplants
- 2 zucchini
- 2 medium red onions
- 1 yellow pepper, seeds and core removed
- 2 tbsp vegetable oil
- Freshly ground pepper
Preheat grill to medium-high.
Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.
Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.
Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold.