Recipe: Delicious Grilled Eggplant with Miso Paste

Grilled Eggplant with Miso Paste. Miso and eggplant is an incredible flavour combination. Cooked on the grill, it creates an incredible caramelisation that will make your tastebuds sing! It always amazes me how the simplest of recipes can have such an incredible depth of flavour.

For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler. The eggplant and paste melded into one creamy concoction that had a nice balance between a mild miso flavor, sweetness It was time for a Super Bowl detox, which meant forgoing the fried and meaty and turning to the grilled and veggie with these Chinese eggplants with a sweet ginger-miso paste. You can have Grilled Eggplant with Miso Paste using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Grilled Eggplant with Miso Paste

1. You need 1 of a little big eggplant (remove the stem, cut in half lengthwise, prick holes in a whole cut end of a eggplant with a fork.).
2. It's of *Miso sauce:*.
3. You need * 50g of white miso.
4. Prepare * 50 cc of mirin.
5. It's * 50 cc of sake.
6. It's * 1~2 tbsp of sugar.
7. You need 1 tbsp of vegetable oil.

The translation literally means eggplant grilled over a fire, which is exactly how it's done in Japan. My version is a little different - I pan fry the eggplant Miso Paste: I like to use awase miso, which is a mixture of red and white miso paste. This Japanese eggplant recipe is all about that umami-rich miso glaze, which you can use on all kinds of root vegetables. This Japanese eggplant recipe is all about that umami-rich miso glaze.

Grilled Eggplant with Miso Paste instructions

1. Put * marked ingredients in a pan, turn on the low fire and stir with a spatula constantly until the sauce becomes thick, for 3~4 mins..
2. Heat the oil in a pan, cook the cut end of a eggplant over low heat until it becomes golden brown for about 3~4 mins. Turn the eggplant over and cook in the same way for about 3~4 mins..
3. Put the miso sauce on the cut end of a eggplant, and grill with toaster oven until well browned..
4. Top with shiso leaves. (optional).

Miso paste can be made from barley, rice or soy. This recipe calls for the soy kind, brown is more mellow tasting than red or white. Once the sugar is dissolved, add the miso paste and blend until smooth. When that's done, gradually introduce the dashi to the party. Slice the eggplants in half lengthways and prick the skins several times with a fork.