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