Sesame aubergine nigiri

Makes about 8
Normally you would see nigiri topped with cooked seafood or sashimi (raw fish) but this is a recipe I invented for use in the restaurant and uses slices of aubergine lightly roasted in sesame oil. It is served here with a yakitori sauce but could be served with soy sauce and ginger and any of your favourite condiments.
Ingredients 1 medium sized aubergine (eggplant) sesame oil for brushing 1 batch sushi rice wasabe Yakitori sauce 50ml (3 tbsp) sake 50ml (3 tbsp) mirin 75ml (5 tbsp) soy sauce 2 teaspoons sugar
	With a sharp knife cut off both ends of the aubergine (eggplant). Cut it in half lengthways and then placing both sides face down cut the aubergine into slices.
	Place the slices on a baking sheet and brush each one with a little sesame oil and sprinkle them all with salt. Bake in a medium oven for about 15 to 17 minutes until they cooked through and just lightly browned.
	Cook your sushi rice and while still a little warm (it moulds easier) mould the rice into small ovals. Top each one with a little stripe of wasabe and then carefully and neatly lay your slices of sesame aubergine over the rice. Serve at room temperature with a little of the yakitori sauce spooned over or with pickled ginger and soy sauce.
	To make the sauce place the ingredients in a pan and bring it to the boil. Simmer for about five minutes and then cool. Serve at room temperature.

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Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.
Sesame oil isn't generally used for cooking but added as a finish to sauces. The oil should be dark brown and have a strong toasted sesame seed flavour. Use any Asian style brand. You will find it in most supermarkets.
Sake is a Japanese rice wine. The quality can vary enormously but for cooking purposes I would buy quite a cheap one to start with. If you like to drink it buy a big bottle.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally! It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.
Pickled ginger is always served with sushi and is meant to be used as mouth cleanser inbetween each bite of sushi. Eating it altogether with the wasabe and soy sauce is great though. It can be found in most Asian stores and is sometimes coloured pink.