Japanese · Dinner
Grilled Marinated Eggplant
Thick eggplant rounds are scored, brushed with a white miso-mirin glaze sharpened with soy sauce and ginger, then grilled over direct heat until the flesh turns silky and the surface chars and lacquers. Finished with scallion and toasted sesame seeds.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
198Calories
6.2gProtein
9.4gFat
24.1gCarbs
12.6gSugar
6.8gFiber
952mgSodium
0mgChol
1.5gSat Fat
609mgPotassium
48mgCalcium
1.8mgIron
0mcgVitamin B12
6.8mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
low-carb
rich-umami
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Halve the eggplant lengthwise and score the cut side in a tight diamond pattern, cutting about halfway into the flesh without piercing the skin.
2
Whisk
In a small bowl, whisk white miso, mirin, soy sauce, sesame oil, and ginger until smooth and glossy.
3
Marinate
Brush the glaze generously over the scored flesh and let sit at room temperature for 15 minutes.
4
Char
Brush a grill pan or grate with vegetable oil and set over medium-high heat; place eggplant cut-side down and grill 5 minutes until dark char lines form.
5
Grill
Flip skin-side down, brush remaining glaze over top, and grill covered over medium heat 6 to 7 minutes until a knife slides through with no resistance.
6
Plate
Transfer to a plate, scatter with scallion and toasted sesame seeds, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium eggplant, about 5.6 oz (160g)
- 4 tbsp4 tbsp white miso
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp vegetable oil, for brushing
- 2 tsp2 tsp scallion
- 2 tsp2 tsp sesame seeds, toasted
