Marinated Avocado Appetizer and Side Dish

Ingredients:

• 2 medium ripe but firm avocados
• 1 tbsp finely chopped shallots (half a small head)
• 1 tbsp vegetable oil + extra for greasing the grill or pan
• 1 tbsp. l. rice vinegar
• 2 tsp finely grated fresh ginger (about 2.5 cm)
• 1 teaspoon white miso paste
• 1 tsp. dark sesame oil
• 0.5 tsp sugar
• 1/4 cup loosely packed fresh basil leaves, torn (for serving)
• 4 lemon wedges, for garnish

Preparation:

1. Combine shallots, vegetable oil, vinegar, ginger, miso paste, sesame oil, and sugar in a small bowl; set marinade aside.
2. Cut the avocado in half lengthwise, remove the pits, and score the flesh in a grid pattern. Place the avocado halves, cut-side up, on a rimmed baking sheet and sprinkle with salt and black pepper. Spoon the marinade evenly into the avocado cups (about 1 tablespoon per avocado half) and let sit for 5 minutes until absorbed. Spread the marinade (with a pastry brush or the back of a spoon) over the entire avocado cut surface and gently press into the cuts.
3. Meanwhile, preheat a grill or grill pan over medium-high heat. Lightly oil the grill grate or pan.
4. Grill the marinated avocado halves cut-side down for 2 minutes, lifting them slightly with a spatula, then continue grilling until grill marks appear and the marinade caramelizes, about 2 more minutes. Flip the avocados over onto their skins, sprinkle with salt and black pepper, and grill for another minute. Transfer to serving plates and garnish each avocado half with basil leaves and a lemon wedge.