EGGPLANT STEAKS WITH MISO GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

2 eggplants

8 tbsp. peanut oil

FOR THE MISO GLAZE

1/4 cup plus

2 tbsp. (90ml) rice wine

2 tbsp. miso paste

2 tbsp. maple syrup

EXTRAS

2 spring onions

2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg

METHOD

Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.

Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.

Combine all of the glaze ingredients in a mixing bowl.

Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.

Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.

RECIPE NOTES

You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.