Miso-Glazed Grilled Asian Eggplant
This flavorful miso-glazed grilled eggplant recipe combines the earthy sweetness of Asian eggplants with a savory miso marinade, creating a dish that is both satisfying and delicious. The tender eggplant halves are grilled to perfection and then generously brushed with a ginger-infused miso glaze, adding depth and complexity to this dish. Topped with a sprinkle of fresh green onions, this dish is a true delight for the taste buds.
— Constant Cookbook
Ingredients
- One 1/4-inch piece fresh ginger, peeled and coarsely chopped
- 1 garlic clove, coarsely chopped
- 1/4 cup white miso
- 1/2 tsp. hot red-pepper sauce such as Sriracha
- 2 Tbs. rice vinegar
- 2 tsp. sugar
- 1 Tbs. mirin
- 1 Tbs. water
- 4 Asian eggplants, cut in half lengthwise
- Sea salt and freshly ground pepper for sprinkling
- Canola oil for brushing
- 3 green onions, cut on the diagonal into 1/4-inch slices
Instructions
- In a blender, combine the ginger, garlic, miso, pepper sauce, vinegar, sugar, mirin and water. Blend to form a smooth puree.
- Sprinkle the eggplant halves lightly with salt and pepper and lightly brush all over with oil.
- About 15 minutes before you plan to serve the eggplant, prepare a medium-hot fire in a grill.
- Place the eggplant halves, cut side down, on the grill, cover the grill and cook until the flesh just starts to char and soften, 6 to 8 minutes. Turn the eggplant over and cook, covered, until just tender, 3 to 4 minutes more. Brush the cut sides of the eggplant with the miso mixture and cook, covered, until the eggplant is tender and the glaze has browned in spots, 3 to 4 minutes.
- Transfer the eggplant to a warmed serving platter, sprinkle with the sliced green onions and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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