Binchotan Aubergine with Miso Butter

Grilled aubergine with glaze

Aubergine loves charcoal. On the Konro it softens through while the miso butter melts into the flesh.

Ingredients (serves 2-3)

  • 2 medium aubergines, halved lengthways
  • 2 tbsp neutral oil
  • 30g butter, softened
  • 1 tbsp white miso
  • 1 tsp honey
  • Sesame seeds and spring onion, to finish

Method

  1. Score the cut side of each aubergine half in a diamond pattern. Brush with oil.
  2. Grill cut-side down first until marked, then turn and cook until soft through.
  3. Mix butter, miso and honey. Spread over the hot cut sides and return to the grill briefly to melt.
  4. Scatter sesame and spring onion. Serve straight away.

Tip: If the skin is tough, scoop the soft flesh onto a plate and finish with the glaze.