Miso-Ginger Grilled Eggplant

Name: Miso-Ginger Grilled Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 to 6
Ingredients: 1/4 cup white (shiro) miso; 4 teaspoons grated ginger; 2 teaspoons toasted sesame oil; 2 tablespoons mirin; 1 teaspoon sugar; 1 teaspoon soy sauce; 2 small to medium eggplants; vegetable oil for brushing; kosher salt; freshly ground black pepper; toasted sesame seeds

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 to 6
Course
Side Dish
Cuisine
Asian

Miso-Ginger Grilled Eggplant

Yosef Browning

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Miso-Ginger Eggplant is caramelized and coated with a sweet and umami-rich miso glaze. Ready in under 30 minutes, this vegan dish can be grilled or broiled. It's a savory, satisfying main dish or delicious side dish.

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Ingredients

Servings

1/4 cup white (shiro) miso
4 teaspoons grated ginger (about a 1-inch knob)
2 teaspoons toasted sesame oil
2 tablespoons mirin
1 teaspoon sugar
1 teaspoon soy sauce
2 small to medium eggplants cut into 1/2 inch slices
vegetable oil for brushing
kosher salt
freshly ground black pepper
toasted sesame seeds for garnish

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Instructions

In a small bowl, whisk together the miso, ginger, sesame oil, mirin, sugar and soy sauce. Stir in 2 teaspoons water to loosen a little.
Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with salt and pepper. Place on grill, and cook until softened and brown, 5 - 6 minutes. Flip eggplant slices, and cook until browned on bottom, about 2 to 3 minutes longer. (Alternatively, place on a sheet pan and broil in the oven for roughly the same amount of time).
Brush top of eggplant slices with a thin layer of miso sauce and cook 1 minute longer. Remove to a serving platter, sprinkle with sesame seeds, and drizzle any extra miso sauce on top.