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Grilled Miso Eggplant Sesame

Delicious 2-Step Grilled Miso Eggplant Sesame


  • Author: basmer1517
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Diet: Vegetarian

Description

Grill Japanese eggplants marinated in a savory miso glaze, topped with crunchy sesame seeds. This dish offers a smoky sweetness and umami flavor.


Ingredients

Scale
  • 2 medium Japanese eggplants (about 500g)
  • 3 tbsp white miso paste
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 2 tbsp toasted sesame seeds

Instructions

  1. Slice the eggplants in half lengthwise and sprinkle salt on the cut sides. Let sit for 10 minutes, then rinse and pat dry.
  2. In a bowl, whisk together miso paste, soy sauce, sesame oil, and honey until smooth.
  3. Brush the miso mixture generously onto the cut sides of each eggplant half and marinate for at least 30 minutes.
  4. Preheat your grill over medium heat.
  5. Place marinated eggplants cut-side down on the grill. Cook for 5-7 minutes until charred and tender, flipping halfway through.
  6. Serve garnished with toasted sesame seeds.

Notes

  • Choose firm, shiny eggplants with smooth skin.
  • White or yellow miso paste is recommended for a sweeter taste.
  • Low-sodium soy sauce helps control saltiness.
  • Toasted sesame oil adds richness and a nutty aroma.
  • Honey or maple syrup balances the savory flavors.
  • For extra flavor, marinate longer in the refrigerator.
  • Ensure the grill is hot for optimal caramelization.
  • Slice eggplants evenly for consistent cooking.
  • Do not skip the sesame seeds for added flavor and crunch.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 eggplant half (approximately 125g)
  • Calories: 120
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

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