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🍽️ Grilled Eggplant with Miso

278 kcal · 30 min · 4 servings

Ingredients

• 20 g unpeeled sesame seeds (2 tbsp)
• 9 tbsp red miso paste
• 70 g raw cane sugar
• 4 tbsp mirin
• 2 tbsp rice vinegar
• 6 tbsp classic vegetable broth
• 2 tbsp light soy sauce
• 800 g large eggplants (2 large eggplants)
• 3 tbsp rapeseed oil

Instructions

1. 1. Toast the sesame seeds in a small pan without fat until golden brown over medium heat.
2. 2. Remove the pan from the heat and let the sesame cool down.
3. 3. Add miso, sugar, mirin, rice vinegar, vegetable broth, and soy sauce to a small pot.
4. 4. Heat the mixture over medium heat while stirring until it comes to a boil once.
5. 5. Set the pot with the sauce aside.
6. 6. Wash the eggplants and pat them dry.
7. 7. Cut the eggplants in half lengthwise.
8. 8. Score the flesh on the cut surfaces in a cross-hatch pattern.
9. 9. Heat oil in a large non-stick pan.
10. 10. Fry the eggplant halves one by one on the cut sides for 3-4 minutes until golden brown.
11. 11. Turn the eggplant halves over.
12. 12. Steam them covered in the pan over medium heat for another 3-4 minutes until tender.
13. 13. Place the eggplants skin-side down on a baking sheet.
14. 14. Brush the eggplants with the mirin-miso mixture.
15. 15. Grill the eggplants under the preheated oven grill for 4-5 minutes.
16. 16. Sprinkle the grilled eggplant with the cooled sesame.
17. 17. Serve the grilled eggplant with miso.

Nutrition per serving

• kcal: 278
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 25 g