If you are into eggplant, this has to go on your “must try” list.
A large half of it was blanketed in a smoothly-blended chilli paste (I’m so glad it wasn’t the sweet sort) and placed on the grill to be carefully cooked. Arranged neatly across were whole cloves of garlic that became quite creamy from the intense heat. They were absolutely delicious with the soft, smoky eggplant.
For those who don’t like anything spicy, you can opt for the miso topping instead of chilli. The price remains the same.