Japanese · Lunch
Grilled Eggplant with Sweet Sauce
Japanese-style grilled eggplant halves finished with a glossy white miso and mirin glaze, brushed with sesame oil and scattered with scallion and toasted sesame seeds. The eggplant flesh is scored, grilled until smoky and tender, then broiled briefly under the sweet umami glaze. Served warm as a small dim sum plate.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
186Calories
4.9gProtein
8.9gFat
22.6gCarbs
13.4gSugar
6.1gFiber
1032mgSodium
0mgChol
1.4gSat Fat
650mgPotassium
55mgCalcium
1.6mgIron
0mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise and score the cut sides in a shallow crosshatch pattern, cutting about halfway into the flesh so the glaze can soak in.
2
Grill
Place eggplant scored-side down on a grill pan over medium-high heat for 6 to 8 minutes until deep grill marks form and flesh softens.
3
Glaze
Flip skin-side down, whisk white miso, mirin, sugar and soy sauce together, then spoon the mixture over the cut surface and grill 2 to 3 minutes until bubbling at the edges.
4
Char
Move the eggplant under a broiler on high for 1 to 2 minutes, watching closely, until the glaze bubbles and lightly chars in spots.
5
Plate
Transfer to a plate, brush with sesame oil, and scatter with sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 medium eggplant
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sugar
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp vegetable oil, for brushing
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp scallion
