Eggplant With Miso Sauce

Name: Eggplant With Miso Sauce
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 servings
Cuisine: asian, japanese
Ingredients: 4 small Japanese eggplants - the long, slender, pale purple kind; 2 tablespoons safflower oil; 1/4 cup white miso (soybean paste); 2 tablespoons sake (rice wine); Sugar to taste

Recipe from Courtenay Beinhorn

Adapted by Trish Hall

Updated Oct. 10, 2023

Total Time: 11 minutes
Prep Time: 5 minutes
Cook Time: 6 minutes
Rating: 4(35)
Comments: Read comments

Featured in: What's Fresh, Crisp and Grilled?

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Ingredients

Yield:4 servings

4small Japanese eggplants - the long, slender, pale purple kind
2tablespoons safflower oil
¼cup white miso (soybean paste)
2tablespoons sake (rice wine)
Sugar to taste

Ingredient Substitution Guide

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Preparation

Step 1
Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
Step 2
Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
Step 3
Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.