Japanese · Dinner
Grilled Marinated Eggplant (High-Protein)
Japanese-style grilled eggplant halves scored and brushed with miso-mirin glaze, topped with pan-seared tofu and a sesame-edamame crumble. Served with scallion and sesame seeds, this vegetarian dish balances smoky char, umami sweetness and nutty sesame notes.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
430Calories
51.1gProtein
20.2gFat
30.9gCarbs
12.4gSugar
13.2gFiber
1542mgSodium
0mgChol
3.1gSat Fat
1485mgPotassium
485mgCalcium
6.9mgIron
0mcgVitamin B12
5.8mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
low-carb
low-calorie
high-protein
Instructions
1
Prep
Press tofu between paper towels for 20 minutes to remove moisture. Score eggplant halves in a crosshatch pattern 1/4-inch deep with a sharp knife, cutting close to but not through the skin.
2
Marinate
Whisk white miso, mirin, soy sauce, sesame oil, and ginger together in a small bowl. Brush half the mixture over eggplant and tofu, then let sit uncovered for 20 minutes.
3
Grill
Brush grill pan with vegetable oil, heat to medium-high, and grill eggplant halves cut-side down for 6 to 7 minutes until deep marks form and flesh softens when pressed.
4
Sear
In the same pan, sear tofu slabs for 3 to 4 minutes per side over medium-high heat until golden-brown crusts form on both faces. Flip eggplant, brush with remaining miso mixture, and grill skin-side down for 5 minutes over medium heat until fully tender.
5
Plate
Place grilled eggplant halves on a plate. Top with seared tofu slabs. Toss edamame with rice vinegar and half the sesame seeds, scatter alongside, and finish with sliced scallion and remaining seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g firm tofu
- 22 medium eggplant (about 300g)
- 4 tbsp4 tbsp white miso
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 cup150g shelled edamame, cooked
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp vegetable oil
