Grilled Japanese Eggplant |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1.2 cup(s) white miso |
1/4 cup(s) mirin |
6 whole(s) japanese eggplant halved lengthwise |
1/4 cup(s) oil |
1 dash(es) salt and peper |
1/4 bunch(es) fresh mint chopped |
Directions:
1. Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
2. Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
3. Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.
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