Vegan | Gluten-Free | Low-FODMAP | OMS-Friendly
Glazed grilled eggplant
This dish is an adjunct to a meal, or if you were super keen, a snack. It is sweet, can be a bit crunchy, and is reasonably easy to make.
Time to make
Fast – 90 minutes
Slow – 120 minutes
Oven, paper towels, bowl, baking dish or tray that fits all the eggplant
Keeps in fridge for up to two days
Dinner, lunch, fancy snack
- 6 thin eggplants lengthways halved / 3 large eggplant (aubergine) sliced lengthways into four
- 2 parts miso (start with a teaspoon as 1 part)
- 1 part sugar or honey
- 1 part grated ginger
- 1.5 parts light soy sauce
- 3 parts water
- Olive oil
- 3 spring onions (green ends only)
- 2 tablespoons of sesame seeds
First, cut your eggplant and lay the first layer on a plate and sprinkle with salt. Cover with a paper towel, and add another layer. Repeat. Allow to sit for 30 minutes so the salt can absorb some of the water in the eggplant (to avoid it going soggy).
Turn on the oven to 200 C / 390 F.
After 30 minutes, remove the paper towels from the eggplant, and brush off the salt. Don’t leave it for too much longer than this, or you’ll end up with dry eggplant. The water balance is key.
Mix all the ingredients for the glaze together.
Lay the eggplant in a single layer on a baking dish layered with baking paper (to avoid sticking) and brush glaze generously on top.
Put into the oven and bake for 10-15 minutes, or until the eggplant is slightly browned and has collapsed on itself a bit.
Sprinkle some olive oil, the sesame seeds, and the sliced green ends of a few spring onions.