A detailed recipe for grilling vegetables with a photo. друзьями: 
Time: 25min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. miso white paste (also called shiro miso)
- 1/4 Art. Mirin sauce (rice light wine)
- 2 tbsp. l Sahara
- 6 cut in half, along with Japanese eggplant (long thin grade)
- 1/4 Art. canola oil
- Salt and ground black pepper
- Sliced fresh mint for decoration
Recipes with similar ingredients: eggplant, mirin (rice wine), miso (soybean paste), mint
Recipe preparation:
- Preheat charcoal grill or ceramic charcoal grill Kamado, creating a zone of direct heat and heating it to high temperature. Mix miso, mirin, sugar and 2 tbsp. l water.
- Lubricate the eggplant slices with oil, salt and pepper. Fry grilled eggplant slice down to light golden brown crusts, about 4 minutes. Turn eggplant over, grease them with a little glaze and continue to fry for another 2 minutes. Again grease, flip and grill until cut caramelized, about 4 minutes Put vegetables on a plate with a slice up and sprinkle with mint.
