Ingredients
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For the Steaks
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1 Aubergines
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8 tbsp Peanut Oil
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For the Glaze
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2 tbsp Miso Paste
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6 tbsp Rice Wine
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2 tbsp Maple Syrup
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Extras
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2 Green Onion
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2 tsp Chilli Flakes
Directions
Steps
|
1
Done
|
Halve the aubergines and coat the cut side with the oil. Leave to stand for 30 minutes. |
|
2
Done
|
Grill the aubergines on their cut side over direct heat for 5 minutes. Then turn them over, brush them with the remaining oil and cook for 10 minutes over indirect heat with the lid closed. |
|
3
Done
|
Mix together all the ingredients for the glaze. |
|
4
Done
|
Brush the aubergines with the glaze and cook for another 10–15 minutes over indirect heat with the lid closed. |
|
5
Done
|
Finely chop the spring onions and sprinkle them over the aubergines together with the chilli flakes. |
