Miso Glazed Grilled Japanese Eggplant

2018-10-13
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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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

Method

Step 1

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.

Step 2

Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.

Step 3

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.

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