Description
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
- Preheat grill on medium.
- 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.
- 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.
- Pat the eggplant dry.
- Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- 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.
- Squeeze the side of the eggplant with your tongs to see if it’s soft.
- Turn over and grill just for 30 seconds to 1 minute, to caramelise the glaze.
- 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.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Vegetable
- Cuisine: Asian, Seasonal, Vegan, Gluten Free