Miso Glazed Grilled Japanese Eggplant |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Yum! Recipe courtesy Bobby Flay from his show Bobby Flay's Barbecue Addiction, episode - Japanese Grillin'. I have tweaked it just a bit. Ingredients:
1/2 cup white miso (also called shiro miso) |
1/4 cup cups sake (or mirin or sherry or rice wine vinegar or add 1/4 teaspoon of sugar to 1/4 cup wine wine) |
2 tablespoons honey (or sugar) |
6 japanese eggplants, halved lengthwise (or regular eggplants, cut lengthwise into 1-inch-1 1/2-inch strips) |
1/4 cup canola oil |
sea salt |
fresh ground black pepper |
chopped fresh mint, for garnish |
Directions:
1. Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
2. Whisk together the miso, sake, sugar and 2 tablespoons water until combined.
3. Brush the cut-side of the eggplant with the oil and season with salt and pepper.
4. 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.
5. Remove to a platter, cut-side up, and sprinkle with mint.
|
|