After a long day, there’s nothing better than lighting up the grill and letting the aroma of smoky goodness envelop my kitchen. Today, I’m diving into the world of Japanese flavors with my Savory Grilled Eggplant, dressed in a mouthwatering miso and doenjang glaze. The moment those eggplants hit the grill, the sizzling sound mixes with the tantalizing scent of umami, creating a dish that feels gourmet without the fuss.
This recipe transforms simple eggplants into a rich, flavorful masterpiece, perfect for family dinners or a stylish gathering with friends. With just a few ingredients, you’ll whip up something both healthy and satisfying, and even the staunchest meat-lovers will be asking for seconds! Get ready to impress your taste buds and elevate your grilling game with this easy yet delicious recipe. Let’s get grilling!
Why is Grilled Eggplant so Irresistible?
Flavor-packed and full of character, this Grilled Eggplant brings a unique taste to the table. Healthy grilling never tasted this good with its rich miso and doenjang glaze providing a delightful umami punch. Dynamic—it pairs effortlessly with various sides like quinoa or pickled veggies for a complete meal. Best of all, it saves time in the kitchen without compromising flavor! Perfect for casual get-togethers or impressive dinner parties, this dish is sure to win over everyone at your table.
Grilled Eggplant Ingredients
• Get ready to create deliciousness!
For the Eggplant
- Eggplants – Choose medium-sized fresh eggplants for the best smoky flavor.
For the Glaze
- Miso Paste – Opt for white or yellow miso to add a delightful umami depth to the glaze.
- Doenjang – This fermented soybean paste enriches the glaze’s flavor profile; use more miso if you can’t find it.
- Low-Sodium Soy Sauce – Adds savory saltiness; tamari can be a great gluten-free substitute.
- Sesame Oil – This oil gives the glaze a nutty essence; I recommend not substituting for maximum flavor.
- Sugar – Sweetens the glaze; brown sugar will enhance the richness if you want a deeper taste.
With these simple ingredients, your grilled eggplant is bound to be a showstopper that celebrates healthy grilling!
How to Make Grilled Eggplant
- Prepare Eggplants: Slice the eggplants in half lengthwise. Sprinkle with salt and let them sit for 20 minutes to draw out moisture, ensuring a tender texture when grilled.
- Make Glaze: In a bowl, combine the miso paste, doenjang, low-sodium soy sauce, sesame oil, and sugar. Mix until smooth, creating a rich and savory glaze that will elevate the eggplants.
- Preheat Grill: Preheat your grill to high, or if you prefer, prepare your oven broiler to get things sizzling!
- Brush Eggplants: Rinse the salted eggplants to remove excess salt and pat them dry. Generously brush both sides with the miso-doenjang glaze, ensuring a flavorful coating.
- Grill Eggplants: Place the eggplants cut-side down on the grill. Grill for 5-7 minutes until charred, then flip them and continue grilling for another 5-7 minutes until they’re tender.
- Serve: Remove the grilled eggplants from the grill and drizzle the remaining glaze over the top. Serve hot, allowing that delicious aroma to fill the air!
Optional: Top with sesame seeds for an extra crunch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Eggplant
Fridge: Store leftover grilled eggplant in an airtight container in the refrigerator for up to 3 days. To maintain flavor, drizzle a bit of the miso glaze over it before sealing.
Freezer: If you want to store your grilled eggplant for longer, place it in a freezer-safe container. It can last up to 2 months, but for best quality, consume within 1 month.
Reheating: Reheat your grilled eggplant on the grill or in a skillet over medium heat. Brush with a bit of miso-doenjang glaze to bring back that delicious flavor.
Room Temperature: Avoid keeping grilled eggplant at room temperature for more than 2 hours to ensure food safety.
Grilled Eggplant Variations
Feel free to add your unique twist to the grilled eggplant, transforming each bite into something extraordinary!
- Garlic Kick: Mix minced garlic into the glaze for a savory, aromatic twist that’s downright irresistible. The garlic infuses each bite with deeper flavor, creating a perfect balance.
- Ginger Zing: Incorporate fresh minced ginger into the glaze for a burst of zest that brightens the dish. This adds an exciting warmth that complements the richness of the miso beautifully.
- Chili Heat: Add a pinch of red pepper flakes or a drizzle of chili oil to the glaze for some heat! This fiery addition can ignite your dish, making it exciting for spice lovers.
- Seasonal Veggie Swap: Experiment with seasonal vegetables like zucchini, bell peppers, or even mushrooms to discover new flavor profiles. Each veggie brings its unique charm, making every grilling session exciting.
- Herbal Infusion: Toss in fresh herbs like cilantro, basil, or green onions into the glaze to elevate your grilled eggplant. These vibrant herbs will create a refreshing finish that brightens each bite.
- Nutty Addition: Sprinkle some crushed peanuts or sesame seeds on top after grilling for added texture and nutty flavor. This crunchy topping creates a delightful contrast to the tender eggplant.
- Sweet Surprise: Drizzle a touch of maple syrup or honey in the glaze for an unexpected sweetness that balances the savory notes. This little touch can surprise and delight your palate!
- Citrus Splash: Finish with a squeeze of fresh lemon or lime juice right before serving to add brightness and enhance the umami richness of the glaze. The acidic kick will elevate every bite!
What to Serve with Grilled Eggplant with Miso & Doenjang?
Delightfully balance your meal with fresh and flavorful sides that perfectly complement this savory dish.
- Steamed Rice: A fluffy bowl of white rice absorbs the luscious glaze, adding a comforting backdrop to the grilled eggplant.
- Quinoa Salad: A light quinoa salad with cucumber, bell peppers, and a zesty dressing enhances the dish’s healthy profile beautifully.
- Pickled Vegetables: Crunchy and tangy pickled veggies are the perfect counterpart, cutting through the richness of the eggplant and enlivening each bite.
- Sesame Cucumber Salad: The freshness of crisp cucumbers tossed in a sesame dressing adds a refreshing contrast to the savory flavors.
- Edamame: Lightly salted edamame beans are perfect for snacking, offering a protein-packed option that complements the dish nicely.
- Miso Soup: A warm bowl of miso soup brings additional umami flavors to the meal, creating a comforting Japanese dining experience.
For drinks, try Green Tea, which provides a subtle earthy flavor, or a crisp Sake that enhances the meal with its smoothness.
Make Ahead Options
These Savory Grilled Eggplant with Miso & Doenjang Glaze are perfect for busy weeknights! You can prep the eggplants and miso-doenjang glaze up to 24 hours in advance. Simply slice the eggplants and sprinkle them with salt, then store them in an airtight container in the refrigerator. Prepare the glaze by mixing all the ingredients and refrigerate until you’re ready to grill. When it’s time to cook, rinse and pat the salted eggplants, brush them with the glaze, and grill as directed. This way, you’ll enjoy restaurant-quality grilled eggplant without the last-minute rush, making your meal prep not only easier but equally delicious!
Expert Tips for Grilled Eggplant
- Moisture Control: Rinsing is key: After salting, always rinse and pat dry the eggplants to avoid overly salty results.
- Grill Marks: Get that char: Grill until beautiful char marks appear on both sides for visual appeal and enhanced flavor.
- Try Variations: Be adventurous: Substitute eggplant with seasonal veggies like zucchini or bell peppers for delightful flavor twists.
- Umami Boost: Add spices: Enhance your glaze by mixing in minced garlic or ginger for an extra layer of umami in your grilled eggplant.
- Temperature Matters: Preheat properly: Ensure the grill is adequately heated to achieve that perfect tender and smoky finish in your eggplant.
Grilled Eggplant with Miso & Doenjang Recipe FAQs
How do I choose the best eggplant for grilling?
Absolutely! When selecting eggplants, look for medium-sized ones that are firm and glossy without dark spots or blemishes. The skin should be smooth and vibrant, indicating freshness. If it feels heavy for its size, you’re likely choosing a quality fruit.
What are the best storage methods for leftover grilled eggplant?
You can store leftover grilled eggplant in an airtight container in the fridge for up to 3 days. To help retain its delicious flavor, I recommend drizzling a little of the miso glaze over it before sealing. Ensure that it cools down completely before refrigerating.
Can I freeze grilled eggplant, and how should I do it?
Yes, you can! To freeze grilled eggplant, allow it to cool completely. Then place it in a freezer-safe container or a resealable freezer bag, making sure to remove as much air as possible. It can last up to 2 months in the freezer, but for best flavor, aim to consume it within 1 month. When ready to use, thaw in the refrigerator overnight and reheat on the grill or in a skillet.
What should I do if my grilled eggplant is too salty?
Very! If your grilled eggplant ends up too salty, next time, be cautious with the salting process. After salting, rinse and pat dry to remove excess salt — it’s a crucial step! Additionally, if you find it’s already grilled, you can balance the saltiness by serving it with a side of plain rice or incorporating it into other dishes where it can be diluted by other flavors, like a stir-fry.
Are there any dietary considerations I should keep in mind?
Absolutely! This recipe is naturally vegan, making it suitable for those following plant-based diets. If you have allergies to soy, be sure to substitute the miso and soy sauce with alternatives suitable for your dietary needs. You might also consider discussing with a healthcare provider if you have any specific allergies related to fermented foods before trying this recipe.
Savory Grilled Eggplant with Miso Glaze for Flavor Lovers
Equipment
- Grill
- Mixing bowl
- Measuring Cups
- Basting Brush
Ingredients
For the Eggplant
- 2 medium Eggplants Choose fresh for the best smoky flavor.
For the Glaze
- 3 tablespoons Miso Paste Opt for white or yellow.
- 2 tablespoons Doenjang Fermented soybean paste.
- 2 tablespoons Low-Sodium Soy Sauce Tamari can be a gluten-free substitute.
- 1 tablespoon Sesame Oil Do not substitute for maximum flavor.
- 1 teaspoon Sugar Brown sugar enhances richness.
Instructions
Preparation
- Slice the eggplants in half lengthwise. Sprinkle with salt and let them sit for 20 minutes to draw out moisture.
- In a bowl, combine the miso paste, doenjang, low-sodium soy sauce, sesame oil, and sugar. Mix until smooth.
- Preheat your grill to high, or use your oven broiler.
- Rinse the salted eggplants to remove excess salt and pat them dry. Brush both sides with the glaze.
- Grill the eggplants cut-side down for 5-7 minutes until charred, then flip and grill for another 5-7 minutes.
- Remove from grill and drizzle remaining glaze over the top before serving.
Notes
Nutrition
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