Miso-Ginger Grilled Eggplant
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.
Servings: 4 to 6
Ingredients
- 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
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.
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