Grilled Eggplant with Miso "Barbecue" Sauce

6 asian eggplants
1 tablespoon sesame oil
Miso Glaze:
1/4 cup light miso
2 tablespoons mirin or rice wine
2 tablespoons brown sugar
1 tablespoon mayonnaise

Cut eggplants in half lengthwise. Score the flesh side with diagonal cuts about 1/4-inch deep. Brush eggplant on both sides with sesame oil.

Combine ingredients for glaze.

Grill eggplant on the cut side first for 2 to 3 minutes until browned. Turn over. Smear top side (flesh side) with 2 teaspoons. Grill second side about 4 to 6 minutes until eggplant is cooked through and browned.

Preheat broiler. Broil one minute, watching carefully - miso should just puff a bit and brown a bit.

Makes 4 to 6 servings



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