Sushi Bowl with Miso Roasted Eggplant
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Sushi Bowl with Miso Roasted Eggplant
Recipe by Sarah Todd
Ingredients
4 japanese eggplants
100 g red miso
2 tbsp sake
2 tbsp mirin
2 tbsp sugar
dressing
50 g kewpie
1 tbsp mustard
lemon juice
Squeaky Gate extra virgin olive oil
to serve
sushi rice
edamame
shredded cabbage
toasted sesame seeds
pickled ginger
katsuboshi
fried onions
spring onion
Method
Trim the tops from the eggplants and slice them in half lengthways. If you like, you can soak the eggplant in cold water for about 10 minutes, to remove some of the bitterness.
Lightly score the cut surfaces of the eggplant in a cross pattern, then brush with a little oil. Skewer the eggplant with long metal skewers and barbecue or grill over hot coals for about 10 minutes or until the eggplant is browned, softened and cooked through. (If you prefer, you can roast the eggplant in a 200°C oven for 15 minutes.)
Make the marinade using the red miso, sake, mirin and sugar, and brush the roasted eggplant with a thick layer of the marinade and return to the barbecue for 2–3 minutes or until the miso is toasted and fragrant. Remove the skewers. Scatter the eggplant with sesame seeds.
Make dressing and build your sushi bowl, drizzle with dressing.
