Grilled eggplant – or aubergine – is kicked up with a miso ginger glaze before grilling or broiling. This is our favorite tasty addition to a barbecue party.
Do you like eggplant? (Or, as my fancy European husband calls it, “aubergine”; oh, la de dah.) I really like eggplant. In fact, until recently, I had no idea that so many people really, really, really hate it. I know, shocking! (I’m easily shocked).
If you find yourself in the “hate” camp, might I respectfully suggest that maybe you just haven’t found the right recipe yet? (I’m a total hypocrite because celery is my Kryptonite and there is nothing and no one that will make me change my mind about that).
But we’re talking about you here. Don’t try to change the subject.
To be fair, it can be a little tricky to work with. If you’ve ever tried to cook eggplant with very little oil (I have), it becomes tough and leathery. No thanks. If you use too much oil, it can be greasy and heavy. Also no thanks.
That’s why I either like to roast it in a hot oven or, even better, grill it. Both methods work well because you can control exactly how much oil to use, allowing it to become tender and charred, without soaking up cups of oil. We’d like to show you our favorite way to make grilled eggplant.
Let’s talk about the sauce – or properly, a glaze, with the flavors of miso and ginger. For me, the pairing of eggplant and miso is one of those perfect things. It’s like peanut butter and jelly (or peanut butter and chocolate, for that matter). Hey, now I want peanut butter.
In winter months, I roast eggplant in the oven, brush on the miso glaze and then run it under the broiler until it caramelizes. Now that it’s grilling season, it’s even easier. And there you go: grilled eggplant for a BBQ side or a light lunch. The next time you have a barbecue party, invite us over and you know what we’ll be bringing!