Nobu Style Braaied Aubergine

Ingredients

• 2 medium sized aubergines

FOR THE MARINADE:

• 2 tots miso
• 2 tots honey
• 1 tot fish sauce
• 1 tot rice wine vinegar
• 1 tot sesame oil

FOR THE MAYONNAISE:

• 1 egg 
• 200 ml canola oil
• 50 ml sesame oil
• ½ tot rice wine vinegar
• pinch of salt

FOR SERVING:

• fresh ginger, grated
• fresh lime of lemon zest
• fresh coriander

Method

1. Use your sharpest knife and cut the aubergine lengthways in half. Score the aubergine with your sharp knife just on the top outer layer of the flesh, do not go right through to the skin, but as deep as you can, so the sauce can marinate into the aubergine properly.
2. Mix all the ingredients together for the marinade and pour this over the aubergines making sure the sauce goes into all the cuts of the aubergine.
3. Let this marinade while you make the mayonnaise: Place the egg into the bowl of your stick blender. Add the salt and rice wine vinegar. Lastly add the sesame oil and canola oil so that it sits as the top layer.
4. Place your stick blender directly down into the mixture and start blending at the bottom of the bowl, not moving the blender. You will see the mixture start to come together and look like mayonnaise. Once most of the oil is incorporated, slowly move the blender upwards to mix in the last bit of oil and everything is nicely blended into a smooth mayonnaise. Keep aside in the fridge.
5. Braai the aubergines over hot coals, starting with the flesh side down for about 3 minutes. Next braai the aubergines with the flesh side upwards, for about 6 minutes while adding and basting with more marinade. Once the skin is nicely charred and the flesh starts to bubble your aubergines are ready.
6. Serve the aubergine on a plate and grate fresh ginger and lemon zest all over. Add dollops of your mayonnaise and fresh coriander.