2 |
aubergines |
|
neutral oil, to brush the aubergines |
3 level tablespoons |
miso paste, light or dark |
4 tablespoons |
mirin, (use sherry with a teaspoon of brown sugar if you don’t have mirin) |
3 tablespoons |
sake, (or same quantity of sherry preparation) |
1 1/2-2 teaspoons |
brown sugar |
1-2.5cm |
fresh ginger, finely grated |
2 teaspoons |
sesame seeds, toasted, or use poppy seeds |
4-6 |
spring onions, very finely sliced on an angle |
1/2-1 teaspoon |
chilli flakes, (optional) |