Vegetarian Recipe: Grilled Eggplant with Miso Glaze

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Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Amanda Cushman, chef and culinary instructor, first shared this recipe for Grilled Eggplant with Miso Glaze on July 11, 2009.

Keep reading for the full recipe…

Grilled Eggplant with Miso Glaze
Serves 4

1 Tablespoon canola oil
1 shallot, minced
2 cloves garlic, minced
2 tsp minced ginger
1 1/2 tsp. soy sauce
1/4 cup light miso
3 Tablespoon light brown sugar
2 Tablespoon rice vinegar
1/4 cup water
2 Tablespoon chopped cilantro
6 Asian eggplants, trimmed and halved lengthwise
Steamed Basmati or Jasmine rice
Cilantro leaves, garnish

Heat the oil in a small skillet over medium heat and sauté the shallot, garlic and ginger for 2 to 3 minutes. Remove from the heat and transfer to small bowl. Add the soy, miso, sugar, rice vinegar, water and cilantro and whisk.

Heat a grill pan or outdoor grill until hot. Brush the eggplants on the cut side with some of the glaze. Place on the grill and lower the heat and grill for 6 to 8 minutes turning occasionally, brushing often with the glaze. Transfer to a platter and spoon some of the sauce over. Serve with rice and cilantro leaves as a garnish.