Miso Barbecue Eggplant

Grilled Eggplants Served In Plate
Giovanni Lo Turco / EyeEm / Getty Images
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: Serves 8
Ratings (5)

This Japanese-style grilled eggplant is absolutely delicious. The miso paste gives this eggplant a slightly tart, but sweet flavor that is absolutely fantastic. Serve as an appetizer or main dish.

What You'll Need

  • 6 small Japanese eggplants
  • 1/3 cup (80 mL) white miso
  • 1 tablespoon (15 mL) sake
  • 1 tablespoon (15 mL) sugar
  • 1 tablespoon (15 mL) sweet rice wine
  • 1 tablespoon (15 mL) mayonnaise
  • 1 tablespoon (15 mL) sesame oil

How to Make It

  1. Preheat grill for high heat.
  2. Combine miso, sake, red wine, sugar and mayonnaise in a small mixing bowl. Set aside.
  3. Slice eggplants in half lengthwise. Make shallow slits on both sides of the cut eggplant. Brush with sesame oil.
  4. Place eggplant flesh side down on an 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.
  1. Remove from grill and top with sesame seeds.
Nutritional Guidelines (per serving)
Calories 79
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 1 mg
Sodium 440 mg
Carbohydrates 9 g
Dietary Fiber 3 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)