Grilled Eggplant with Miso Glaze

I have had a few good versions of Japanese eggplants in the past and have been looking for a way to recreate something similar at home. I found a recipe for miso eggplant in an Australian publication and worked with their recipe to make this dish. I think I would try it with Japanese eggplants next time although this version was nice.

The recipe called for grilling it but I roasted it in the oven instead.

Serve it with steamed rice and use the drizzle as a dressing when playing or at the table.

Adapted slightly from here.

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Ingredients: 

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2 eggplants

Peanut or vegetable oil for brushing the eggplant

Green onion, sliced diagonally

Micro greens

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Miso Glaze:

1/4 cup miso paste (white)

3 tablespoons mirin

1 Tablespoon light soy sauce

2 teaspoons sesame oil

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Drizzle:

2 teaspoons light soy sauce

2 teaspoons brown sugar

2 teaspoons rice vinegar

2 teaspoons sesame oil

 

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Directions:

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I cut the eggplant in half and scored it diagonally.

Brush the cut surface with the oil, set on foil lined baking sheet and roast at 400ºF for until tender, if you use the oven, about 30 minutes, on a grill perhaps 15-20 minutes.

While the eggplant is roasting mix the glaze ingredients and set aside.

Mix the drizzle ingredients and set aside.

When the eggplant is just tender remove from oven and brush with the miso glaze.

Return to the oven and roast until the glaze soaks into the eggplant and it becomes shiny and sticky, a few extra minutes or until done.

Remove from oven.

to serve, spoon some of the drizzle over the aggplant and then garnish with the sliced scallions and micro greens. Alternatively, garnish with greens and let your guest pour the drizxle I’ve the eggplant at the table.

Serve with steamed rice.

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