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Grilled Miso Eggplant

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In this dish the miso glaze carmelizes on the grill to create a melt-in-your-mouth eggplant dish.

Ingredients

Scale
  • 6  Japanese eggplants (about 1 1/2 pounds)
  • Celtic sea salt
  • 2 tablespoons avocado oil or other mild flavored oil
  • chopped scallions, for garnish, optional
  • sesame seeds, for garnish, optional

Miso Glaze

  • 4 tablespoons mirin
  • 1 tablespoon coconut sugar
  • 1/4 cup white or yellow miso paste

Instructions

  1. Preheat grill on medium.
  2. Slice your eggplants in half lengthwise. Using the tip of a knife, cut slits on each half, making sure NOT to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes.
  3. Meanwhile, make the glaze: Combine the mirin and sugar together in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, to dissolve the sugar,taking care not to boil off much of the liquid.
  4. Pat the eggplant dry.
  5. Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
  6. Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
  7. Turn over, and cook for 3 to 4 minutes. While it is cooking, use a brush or spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
  8. Squeeze the side of the eggplant with your tongs to see if it’s soft.
  9. Turn over and grill just for 30 seconds to 1 minute, to caramelise the glaze.
  10. Remove from grill, garnish with shallots and sesame seeds and serve immediately.

Notes

If using Italian eggplant cut into rounds about  1 inch thick, brush the oil on both sides (you will need an extra 1 tbsp of oil) then follow the directions of the recipe.

Find it online: https://eatwellenjoylife.com/grilled-miso-eggplant/