This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.
1 tbsp egg yolk
1/4 cup light miso
1 tbsp mirin
2 tsp granulated sugar
2 tbsp dashi or chicken stock
2 Japanese eggplants
2 medium red onions
1 yellow pepper, seeds and core removed
2 tbsp vegetable oil
Freshly ground pepper
Preheat grill to medium-high.
Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.
Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.
Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold