Miso Glazed Grilled Japanese Eggplant
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 34
- Dietary Fiber
- 14
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1090
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1/2 cup white miso (also called shiro miso)
1/4 cup cup mirin
2 tablespoons sugar
6 Japanese eggplants, halved lengthwise
1/4 cup canola oil
Salt and freshly ground black pepper
Chopped fresh mint, for garnish
Directions
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
- Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.