You will need
50 g miso paste
2 T (30 ml) rice wine vinegar
2 T (30 ml) brown sugar
4 T (60 ml) melted butter
2 T (30 ml) Ina Paarman’s Beef Stock Powder
4 T (60 ml) softened butter
3 large aubergines, trim stem ends
2 salad peppers
Ina Paarman’s Garlic Pepper Seasoning
Adjust the oven rack to the middle position and preheat the oven to 180° C. Spread miso onto baking paper or silpat mat in an even layer.
Roast in oven until golden brown and slightly burnt at the edges. Cool.
Blend the browned miso, vinegar and sugar, add the melted butter.
To make the Beefy Butter, mix all the ingredients together.
Cut the aubergines into thick steaks. Score lightly into the flesh with a sharp knife.
Season with Garlic Pepper Seasoning and drizzle with olive oil.
Braai steaks on both sides until lightly charred.
Spread with Miso or Beefy butter.
Just before serving, give them a quick turn on the braai.
For cauliflower and peppers, prepare as above.