Miso-Glazed Eggplant Slices
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium or 1 large eggplant 1½ to 2 pounds, cut into ½-inch slices
- 3tablespoons neutral oil, like grapeseed or corn, or more as needed
- 1tablespoon sesame oil
- Salt
- black pepper
- ½cup miso
- ¼cup honey
- ¼cup hot water
Nutritional analysis per serving (4 servings)
257 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 13 grams dietary fiber; 32 grams sugars; 8 grams protein; 1292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If time allows, sprinkle the eggplant liberally with salt, put it in a colander in the sink and let it sit for 20 to 30 minutes; rinse and pat dry with paper towels. Heat a charcoal or gas grill to medium-high heat and put the rack about 4 inches from the flame.
- Step 2
Combine the neutral and sesame oils and brush the eggplant on both sides with the oil mixture. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Grill until browned on both sides, about 10 minutes total, turning once or twice and brushing with more oil if it looks dry.
- Step 3
When the eggplant is almost done, whisk together the miso, honey and hot water and generously brush the eggplant with this mixture. Continue to grill for another minute or two, then serve hot, warm or at room temperature, drizzled with any remaining miso sauce.
Private Notes
Comments
This is a good recipe. The miso I have is already pretty salty so next time I won’t add any even though the recipe calls for it. Also I didn’t add the hot water to the miso and honey mixture and liked that as a glaze it was thick.
This isn’t such a good recipe. Unless there is great variation between Misos, this was overly salty and just not tasty.
Loved this with a few modifications. Salted the eggplant. Charred the eggplant quite a bit. Used less honey, added mirin and soy to the sauce. Next time I'll sprinkle some sesame seeds.
Please tell me -- with what one would serve this? Rice? Farro? Quinoa? Pasta? Thanks.
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