Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Keep reading for the full recipe…
Grilled Eggplant with Miso Glaze
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.