Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Grilled miso melanzani with onions, sesame seeds and coriander
Melanzani get wonderfully smoky flavours on the grill - and the flesh becomes incredibly tender.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Small eggplants, halved lengthwise, flesh cut crosswise | |
| 2 | tablespoon(s) | Vegetable oil |
| 1 | Small white onion or 3 spring onions, cut into very thin slices | |
| 0.5 | bunch | Fresh coriander, roughly chopped |
| 1 | tablespoon(s) | Roasted sesame seeds |
| 1 | Lime to serve (optional) | |
For the glaze
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | tablespoon(s) | Mirin (or any sweet wine, including Riesling) |
| 1 | tablespoon(s) | Soy sauce |
| 1 | tablespoon(s) | Sesame oil |
| 2 | tablespoon(s) | Light miso paste |
| 2 | teaspoon(s) | Runny honey |
| 2 | Garlic cloves, crushed | |
| 1 | pinch | Chilli flakes (optional) |
| 10 | g | Ginger, fresh, finely grated |
- Mix all the ingredients for the glaze together. Rub the eggplants all over with oil and spread half of the glaze on the cut sides, making sure that it gets into the cuts. Leave to marinate for a maximum of 15 minutes.
- Grill skin side down with the lid closed for about 15 to 20 minutes until the flesh is tender, then brush the scored side with more glaze. Turn the eggplants over and grill, skin side up, for 4 to 5 minutes until browned and slightly charred.
- Brush the cooked eggplants with the remaining glaze and top with the sliced onions, coriander and sesame seeds. Serve with lime wedges.
