Grilled Ginger Miso Glazed Eggplant
The flavors are an obvious match made in heaven and the japanese eggplant makes a perfect canvas to soak them up.
Servings: 8
Calories: 293kcal
Equipment
Ingredients
- 8 - 10 Japanese eggplants halved lengthwise
- 1 tbsp. kosher salt
- 1/4 cup white miso paste
- 1 tbsp. grated fresh ginger
- 1 tbsp. sesame oil
- 2 tsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- pinch of red pepper flakes optional
- 1 tbsp. sesame seeds
- small handful of cilantro or scallions for garnish
Instructions
- Score flesh of eggplant and sprinkle with kosher salt. Lay cut side down on paper towel lined sheet pan. Let them sit for 45 - 60 minutes.
- Flip over and using clean paper towels or kitchen towel, wipe off excess salt and excess liquid from eggplant. (If you do not remove the salt, the eggplant may taste too salty!)
- In a small bowl, whisk together the miso, ginger, sesame oil, soy sauce, rice vinegar, brown sugar, red pepper flakes (if using) and a tablespoon of water, if needed to loosen mixture. Set aside.
- Heat grill to medium high (450°F - 475°F). Place eggplant cut side down on grill (do not oil). Cook for 4 - 6 minutes, then turn over and cook for another 4 minutes. (Watch it carefully, as sugar can burn)
- Brush miso glaze onto eggplant and cook for an additional 2 minutes.
- Remove from grill, sprinkle with sesame seeds and cilantro.
Notes
I've made this with brown miso paste when I ran out of white and it was just as tasty!
If your eggplant is still wet after draining, press between layers of paper towel to soak up excess liquid.
Nutrition
Serving: 1g | Calories: 293kcal | Carbohydrates: 65g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1376mg | Fiber: 19g | Sugar: 23g