Japanese Grilled Eggplant with Miso Glaze
Votes: 7
Time: 25 min.
A detailed recipe for grilled vegetables with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup white miso paste (also called shiro miso)
- 1/4 cup mirin sauce (rice wine)
- 2 tablespoons of sugar
- 6 Japanese eggplants (long, thin variety), halved lengthwise
- 1/4 tbsp. canola oil
- Salt and ground black pepper
- Chopped fresh mint for garnish
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Cooking the dish according to the recipe:
- Preheat a charcoal grill or ceramic kamado charcoal grill over direct heat and set it to high.
Mix miso, mirin, sugar and 2 tablespoons water. - Brush the eggplant cut sides with oil and season with salt and pepper. Grill the eggplants, cut side down, until lightly golden brown, about 4 minutes.
Flip the eggplants, brush them with a little glaze, and continue grilling for another 2 minutes. Brush them with glaze again, flip them, and grill until the cut sides are caramelized, about 4 minutes. Transfer the vegetables to a platter, cut side up, and sprinkle with mint.
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