Japanese · Dinner
Grilled Marinated Eggplant
Thick eggplant rounds are scored, brushed with a soy-miso-mirin glaze, then grilled until smoky and tender. The reduced-sugar marinade maintains the sweet-savory yaki-nasu character while keeping oil and mirin minimal, finished with scallion, sesame seeds, and fresh ginger.
$3
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
145Calories
4.6gProtein
5.2gFat
21.1gCarbs
9.9gSugar
7.2gFiber
810mgSodium
0mgChol
0.8gSat Fat
715mgPotassium
62mgCalcium
1.8mgIron
0mcgVitamin B12
7.4mgVitamin C
Goes well with
Japanese beer (lager or pilsner style)
local
Yuzu or citrus-infused sparkling water
international
vegetarian
low-calorie
low-carb
high-fiber
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Score the cut side of the eggplant halves in a shallow crosshatch pattern, cutting about halfway into the flesh to help the miso glaze penetrate.
2
Build
Whisk together the white miso, soy sauce, mirin, sesame oil, and fresh ginger until smooth and lump-free.
3
Marinate
Brush the scored eggplant generously with the miso mixture and let sit for 10 minutes.
4
Grill
Place eggplant cut-side down on a hot grill pan over medium-high heat for 6 minutes until deep grill marks form and flesh softens.
5
Grill
Flip skin-side down, brush remaining marinade over the cut side, and grill over medium heat for 8 minutes until tender and charred.
6
Finish
Drizzle rice vinegar over the hot eggplant and scatter scallion and sesame seeds on top.
7
Plate
Transfer to a plate cut-side up and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g eggplant, halved lengthwise
- 2 tbsp2 tbsp white miso
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
