Japanese · Dinner
Grilled Marinated Eggplant (GLP-1)
Grilled Japanese eggplant halves scored and brushed with white miso and mirin glaze, char-grilled until smoky and tender, served over warm edamame and silken tofu. Topped with scallion and toasted sesame seeds for a savoury, umami-rich plate.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
404Calories
36.8gProtein
13.6gFat
34.5gCarbs
13.2gSugar
10.8gFiber
1487mgSodium
0mgChol
2.1gSat Fat
1280mgPotassium
210mgCalcium
5.4mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Score the eggplant halves in a crosshatch pattern. Whisk white miso paste, mirin, soy sauce, and sesame oil until smooth.
2
Marinate
Brush miso mixture over scored eggplant flesh and let sit at room temperature for 15 minutes.
3
Grill
Place eggplant cut-side down on medium-high heat for 6–7 minutes until grill marks form and flesh softens when pressed.
4
Grill
Flip skin-side down, brush remaining glaze over flesh, and grill 5–6 minutes more until centre is fully tender when pierced.
5
Warm
Heat cooked edamame in a small saucepan with a splash of water over medium-low heat for 2–3 minutes until glossy.
6
Plate
Arrange tofu on plate, spoon edamame around it, lay grilled eggplant on top, drizzle rice vinegar over tofu, scatter sliced scallion and toasted sesame seeds across, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 22 medium (500g) Japanese eggplant
- 7 oz200g cooked edamame
- 4 tbsp72g white miso paste
- 2 tbsp30ml mirin
- 2 tsp10ml soy sauce
- 2 tsp10ml sesame oil
- 22 scallion
- 2 tsp6g toasted sesame seeds
- 1 tsp4ml rice vinegar
