I’m always looking for new ways to prepare vegetables, and with barbecue season finally arriving, this seemed like a great dish to try out. It’s got a slightly sweet sauce that glazes the soft eggplant. I will definitely be making this one again.
I found the recipe on this site, where they suggest serving the eggplant in an udon noodle dish. We ate it on its own as an appetizer, but I think it might also be good on small slices of bread, used like a spread.
What you need:
- 3 japanese eggplants (the long skinny ones)
- 2 tablespoons red miso
- 2 tablespoons mirin (or a sweet rice wine)
- 2 tablespoons tamari
- 1 tablespoon brown sugar
- vegetable oil for griling
- Whisk the miso, mirin, tamari and sugar together in a small saucepan. Over medium heat, whisk until the mixture comes to a boil. Continue to cook briefly, just until it has thickened. Set aside to cool.
- Trim the stems from the eggplants and halve them lengthwise. Cut slits into the flesh of the eggplants, cutting almost through to the skin, but being careful not to slice all the way through it.
- Preheat the grill. Brush the fleshy side of each eggplant lightly with oil. When the grill is hot, place the eggplant cut-side down, on the grill. Cook for about 3 minutes; the eggplant should have grill marks on the fleshly side, and be somewhat softened.
- Turn the eggplants skin-side down, and spread the sauce over the fleshy side, all the way to the edges. Cook for about 3 more minutes. The eggplant should be very tender, and the sauce bubbling up.