Grilled Miso Glazed Eggplant (Print)
Tender eggplant with umami-rich miso glaze, grilled until caramelized and garnished with fresh green onions and sesame.
# Ingredients:
01 -
1 large eggplant, sliced into 1.3 cm rounds
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3 tablespoons white or yellow miso paste
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2 tablespoons low-sodium soy sauce
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil
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1 teaspoon freshly grated ginger
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2 green onions, thinly sliced for garnish
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1 tablespoon toasted sesame seeds for garnish
# Directions:
01 -
Cut the eggplant into uniform 1.3 cm thick rounds for even cooking.
02 -
In a medium bowl, whisk together miso paste, soy sauce, honey or maple syrup, sesame oil, and grated ginger until thoroughly combined and smooth.
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Arrange the eggplant slices in a shallow dish and pour the miso glaze over them, ensuring all pieces are coated. Allow to marinate for at least 30 minutes to absorb flavors.
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Heat your grill to medium-high heat (approximately 200°C).
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Place the marinated eggplant slices on the preheated grill and cook for 4-5 minutes per side until tender with distinct grill marks.
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Transfer the grilled eggplant to a serving platter, sprinkle with sliced green onions and toasted sesame seeds before serving warm.
# Notes:
01 -
For best results, choose eggplants with smooth, shiny skin and minimal blemishes. They should feel heavy for their size.