Savory Grilled Eggplant with Miso Glaze for Flavor Lovers
Enjoy savory grilled eggplant dressed in a miso glaze, delivering a delicious umami experience you won't forget.
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
Top with sesame seeds for extra crunch! Rinsing is key to avoid overly salty results, and grill until char marks appear for enhanced flavor.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 4IUVitamin C: 10mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!