Eggplants are still growing well and they make such a wonderful, tasty addition to meal times.  This time i have added more asian flavours to showcase these outstanding vegetables.

Serves 4

Ingredients

3-4 eggplant, cut into medium sized wedges

1 red onion, cut into wedges

Handful fresh coriander leaves

1 fresh red chilli or pinch dried chilli

1 Tbsp sesame seeds

Dressing

30 ml mirin

1 Tbsp ketjap manis

1 tsp caster sugar

2 Tbsp miso paste

1 Tbsp oil

Method

Heat the barbecue or a grill to medium-high.

Mix together all the ingredients for the dressing and pour into a deep sided dish. Set aside next to the barbecue.

Char grill the eggplant until tender all over (8 minutes). Remove and coat in the dressing.

Cook the onion until just tender as you want a little bit of texture.  Add to eggplant and toss through the dressing.

Arrange the eggplant and onions on a serving dish, sprinkle over the coriander, chilli  and sesame seeds.

Serve hot or at room temperature.