– Wash and cut eggplants into large cubes.
– Soak the eggplants in coarse salt for 15 minutes in a bowl.
– Meanwhile, prepare the sauce.
– Peel and press the garlic clove.
– Mix garlic pulp with miso, sesame oil, balsamic vinegar and Tabasco.
Mix with a little hot water to obtain a thick sauce like milk.
– Drain eggplant cubes.
– Pour the cooking oil into a frying pan and place the eggplant cubes on top. Grill for 15 minutes over medium heat until cubes are roasted. Add miso and balsamic sauce halfway through cooking and reduce heat. Mix well to coat the cubes.
– Mince the spring onions.
– Serve eggplants on basmati rice, sprinkled with spring onions and sesame seeds.

Tip
Serve with semi-complete basmati rice and, if you like, a few slices of raw salmon, sashimi-style.

Avis du moulinier
Palate: This Modena vinegar, with its soft, creamy texture, is very pleasant to use in cooking. Its woody aromatic notes subtly enhance grilled fish, heirloom tomato salads, fresh cheese…