GRILLED EGGPLANT WITH MISO GLAZE SESAME FINISH

GRILLED EGGPLANT WITH MISO GLAZE SESAME FINISH

Grilled Eggplant With Miso Glaze Sesame Finish is a simple yet flavour-packed dish that brings out the best in this versatile vegetable. The eggplant develops a soft and smoky texture when grilled, while the miso glaze adds depth with its salty-sweet umami richness. A touch of sesame oil enhances the nutty aroma and soy sauce provides a well-balanced savoury finish. Garnishing with toasted sesame seeds and chopped spring onions increases the flavour. This dish makes an excellent appetiser or side dish and pairs beautifully with rice, noodles or a fresh salad. Grilled Eggplant With Miso Glaze Sesame Finish is ideal for those following a plant-based diet. It’s naturally vegetarian, dairy-free and can easily be adapted for gluten-free diets. Whether enjoyed on its own or as part of a larger Japanese-inspired meal, this grilled eggplant is a must-try for lovers of bold and rich flavours.

RECIPE CATEGORY

Appetiser, Side

SERVING SIZE

1

CUISINE

Japanese

PREPARATION/TECHNIQUES

Grill, Marinate

OCCASION/HOLIDAY

Summer, Family Reunion, Party, Picnic

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Fat, Healthy, Quick and Easy, Wheat/Gluten-Free

DISH TYPE

Main Course

INGREDIENTS

• 50 grams | 1.76 ounces | eggplant, sliced
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon miso paste
• 5 millilitres | 0.08 fluid ounces | ½ teaspoon sesame oil
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon soy sauce

FULL NUTRITIONAL INFORMATION

• Calories: 109 kilocalories
• Protein: 2.4 grams
• Fat: 3.3 grams
• Saturated Fat: 0.4 grams
• Carbohydrate: 14.2 grams
• Sugars: 8.6 grams
• Fibre: 3.2 grams
• Sodium: 1,046 milligrams

PREPARATION

These steps are followed for the preparation of Grilled Eggplant With Miso Glaze Sesame Finish:

• Prepare The Miso Glaze: In a small bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar and honey (if using) until smooth.
• Slice The Eggplant: Cut the eggplant into ½ centimetre thick rounds and lightly brush both sides with the glaze.
• Preheat The Grill: Set a grill pan or outdoor grill to a medium flame. Lightly oil the surface to prevent sticking.
• Grill The Eggplant: Place the slices on the grill and cook for 3 to 4 minutes per side, brushing with additional glaze as needed. The eggplant should be tender with slight charring.
• Garnish And Serve: Transfer to a plate and sprinkle with toasted sesame seeds and chopped spring onions before serving.

PREPARATION TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for the preparation of Grilled Eggplant With Miso Glaze Sesame Finish:

• Choose Firm Eggplants: Avoid overripe eggplants, as they can become too mushy when grilled.
• Don’t Skip The Marination: Allowing the eggplant to sit in the glaze for a few minutes enhances the flavour.
• Use A Hot Grill: This prevents sticking and creates a nice charred effect.
• For Extra Smokiness: Grill over an open flame or use a cast-iron pan for better caramelisation.

VARIATIONS

• Make It Gluten-Free: Use tamari instead of soy sauce.
• Boost The Umami: Add a small amount of grated ginger or garlic to the glaze.
• Increase Sweetness: Use a touch more honey or maple syrup for a sweeter balance.
• Add Protein: Serve with tofu, tempeh or a side of quinoa for a more filling.
• Spicy Kick: Sprinkle chilli flakes or add a dash of sriracha for some heat.

PREPPING AND STORAGE

• Refrigeration: Store grilled eggplant in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven before serving.
• Freezing: Not recommended because eggplant loses its texture when thawed.
• Make-Ahead Tip: Prepare the miso glaze in advance and store it in the refrigerator for up to a week for quick use.