Japanese Grilled Eggplant

Banner Image: 

Summary

Yield
Servings
SourceRecipe from StrongerTogether.coop
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Description

These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top. 

Ingredients

4 tablespoons
miso, red
4 tablespoons
mirin (or sweet rice wine)
4 tablespoons
tamari
2 tablespoons
brown sugar
   
vegetable oil
6  
eggplant, japanese

Instructions

In a small saucepan, whisk the miso, mirin, tamari and sugar. Place the pan over medium heat and whisk as the mixture comes to a boil. Cook, stirring, just to thicken slightly. Let cool.

Trim the stem ends from the eggplants and halve each lengthwise. Use the tip of the knife to cut slashes in the flesh of each eggplant, cutting almost to the skin but not through it. Brush lightly with oil. Preheat a grill pan or grill. When hot, place the eggplants on the grill, cut side down. Cook for about 3 minutes, until the eggplant is marked and softened on that side. Flip the eggplant pieces cut side up, and drizzle with the miso sauce, using a brush to spread the sauce to the edges.

Cook for another 3 minutes, until the eggplant is fork tender and the sauce is bubbling. Serve hot.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.