Vegetarian Recipe: Grilled Eggplant with Miso Glaze

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 forGrilled Eggplant with Miso Glazeon July 11, 2009.

Keep reading for the full recipe…

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.