Aubergine And Courgette Dengaku

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• Step 1

  Before glazing, the aubergine can be cooked in different ways. We prefer to cook it on the barbecue because this allows it to develop delicate roasted aromas and flavour notes. The aubergine is glazed
  with a dark dengaku sauce. It’s accompanied by a courgette glazed with a light dengaku sauce.

• Step 2

  For the light dengaku sauce, combine the ingredients, bring to the
  boil and allow to thicken to the original consistency of the miso
  paste. Stir constantly.

• Step 3

  Repeat the process to make the dark glaze. The dark dengaku sauce needs a little sugar, while the light miso glaze is already sweet enough.

• Step 4

  Remove the stalk and cut each of the vegetables in half lengthways.
  Score the flesh by making lots of diagonal incisions, resembling small diamonds. This keeps the vegetables juicy while they’re being grilled.

• Step 5

  We used our improvised Japanese barbecue and threaded two
  skewers each lengthwise into the aubergine and courgette. Grill the
  vegetables on both sides until cooked and the cut sides are golden
  brown. Make sure to skewer the vegetables as firmly to the skin as
  possible, as they become soft during grilling and could otherwise
  fall into the embers.

• Step 6

  Then brush a thin coating of the light dengaku sauce over the
  cut surface of the courgette and a thin coating of the dark dengaku
  sauce over the cut surface of the aubergine. Grill on this side again
  until brown.

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