Yen Can Cook: Spicy Miso Grilled Eggplant
For a no-fuss meal, I’ll normally grill the chicken or fish fillet pair with some vegetables. For the meats, I’ll marinate them a couple of hours before grilling while the vegetables, I will just simply drizzle with olive oil. Sometimes I will slather the vegetables with concoction miso + chili sauce for a boost of flavors and heat. Here’s the simple recipe:-
2- 3 eggplant (you may also can substitute with carrot, zucchini, potato or even sweet potato)
1 tablespoon miso
1/2 tablespoon Lingham Thai Chili Sauce (or any other flavors such as Garlic Chili Sauce, Halia Chili Sauce or Sriracha Sauce)
2 teaspoon mirin
Step 1: Cut eggplant into planks, 1/2-inch-thick.
Step 2: Combine miso, Lingham Chili Sauce and mirin. (amount of miso and chili sauce can be adjusted according to your preference)
Step 3: Drizzle olive oil on eggplant then brush the sauce concoction (Step 2) on the surface of eggplant.
Step 4: Arrange the eggplant on baking tray.
Step 5: Preheat oven 180°C, baked the eggplant for 4-5 minutes or until slightly browned. Serve.