Miso-glazed eggplant

These eggplant glazed in miso paste, rice wine and turmeric are best grilled.

Ingredients:

For glaze:

100 ml Mirin (or other sweet white wine) 2 tbsp. l miso paste 2 tbsp. l maple syrup 1 tsp turmeric 4 garlic cloves, minced 1 tsp very finely chopped lemongrass (1/8 sticks of lemongrass; can be replaced with zest of lime)

For eggplant:

3 medium-density eggplants, cut in half and peeled 2 tsp vegetable oil (optional, for frying) 35 g chopped peanuts or cashew nuts 2 onions, chopped 1-2 small chili peppers, seedless and thinly sliced Handful of cilantro chopped

Recipe: 1. Preheat the barbecue, grill or pan to a high temperature. Combine all glaze ingredients. 2. Lubricate the eggplant peel with oil and apply half the glaze on the cut side of the eggplant. Marinate for 15 minutes until the eggplant is soft and moist. 3. Fry the eggplant with the skin peeled down for 10 minutes until the flesh is tender, then grease the flesh with plenty of glaze. Carefully turn the eggplant over and fry the other side for 4-5 minutes until it turns brown and lightly fried. Check the eggplants regularly to make sure they do not stick to the rods.

4. Grease the cooked eggplant with the remaining glaze, then sprinkle the top with nuts, onions, chilli and cilantro.