Are you ready to elevate your culinary game with a dish that’s as visually stunning as it is delicious? Introducing Grilled Aubergine (Eggplant) with Sweet Miso Sauce—a Japanese-inspired delight that will tantalize your taste buds and impress your dinner guests! This recipe transforms humble eggplants into a smoky, sweet masterpiece, perfectly complemented by a rich miso glaze. In just 25 minutes, you can create a dish that’s not only healthy but also bursting with flavor. Trust us, once you try this, you’ll be craving it again and again!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 medium eggplants
- 3 tablespoons white miso
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Begin by preparing the eggplants. Rinse them under cold water and pat them dry with a paper towel. Cut each eggplant in half lengthwise, creating two long halves.
- Once the eggplants are halved, sprinkle a little salt on the cut sides. This will help draw out excess moisture and bitterness. Let them sit for about 10 minutes.
- While the eggplants are resting, prepare the sweet miso sauce. In a small mixing bowl, combine 3 tablespoons of white miso, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Whisk together until the mixture is smooth and well combined.
- After 10 minutes, rinse the salt off the eggplants under cold water and pat them dry again with a paper towel. This will remove excess salt and moisture.
- Preheat your grill or grill pan over medium-high heat. If using a grill pan, lightly grease it with a small amount of oil to prevent sticking.
- Once the grill is hot, place the eggplant halves cut side down on the grill. Grill for about 5-7 minutes, or until the cut sides are nicely charred and the eggplants have softened.
- After the first side is grilled, flip the eggplants over so the skin side is down. Brush the cut sides generously with the prepared sweet miso sauce. Grill for an additional 5-7 minutes, or until the eggplants are tender and the sauce has caramelized slightly.
- Once the eggplants are cooked, remove them from the grill and place them on a serving platter. Drizzle any remaining sweet miso sauce over the top.
- To finish, sprinkle sesame seeds over the grilled eggplants for garnish. Serve warm as a delicious side dish or a light main course.
Tips
- Choose the Right Eggplants: Opt for medium-sized, firm eggplants with smooth skin. They should feel heavy for their size and have no blemishes.
- Salt the Eggplants: Don’t skip the salting step! This crucial technique helps to draw out moisture and bitterness, enhancing the flavor of the eggplants.
- Perfect the Miso Sauce: For an extra depth of flavor, consider adding a dash of soy sauce or a sprinkle of chili flakes to the sweet miso sauce for a spicy kick.
- Grill Temperature Matters: Ensure your grill is hot enough before placing the eggplants on it. A well-heated grill will create beautiful char marks and prevent sticking.
- Keep an Eye on Cooking Time: Eggplants can go from perfectly grilled to mushy quickly. Keep an eye on them, especially during the final grilling stage, to achieve the ideal texture.
- Serve Warm: This dish is best enjoyed warm, so serve it immediately after grilling for the best flavor and texture.
- Garnish Creatively: While sesame seeds are a classic garnish, feel free to add chopped green onions or a sprinkle of togarashi for an extra pop of flavor and color.
Nutrition Facts
Calories: 271kcal
Carbohydrates: 38g
Protein: 6g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
