This Japanese-style grilled eggplant is absolutely delicious. The miso baste gives this eggplant a slightly tart, but sweet flavor that is absolutely fantastic. This makes a great appetizer.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: Serves 8
Ingredients:
- 6 small Japanese eggplants
- 1/3 cup white miso
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon sweet rice wine
- 1 tablespoon mayonnaise
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
Preparation:
Preheat grill for high heat. Combine miso, sake, red wine, sugar and mayonnaise in a small mixing bowl. Set aside. Slice eggplants in half lengthwise. Make shallow slits on both sides of the cut eggplant. Brush with sesame oil.
Place eggplant flesh side down on and oiled grill grate. Grill for 4 minutes, or until browned. Turn eggplant and brush a generous amount of miso sauce mixture over flesh side. Grill for another 12-14 minutes over a medium low heat. Eggplant should be softly yielding when fully cooked. Remove from grill and top with sesame seeds.
