Best Grilled Japanese Eggplant With Citrus Miso Sauce Recipes

Miso Glazed Grilled Japanese Eggplant image

Provided by Bobby Flay

Time 25m

Number Of Ingredients 7

1/2 cup white miso (also called shiro miso)
1/4 cup cup mirin
2 tablespoons sugar
6 Japanese eggplants, halved lengthwise
1/4 cup canola oil
Salt and freshly ground black pepper
Chopped fresh mint, for garnish

Steps:

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

Japanese Eggplant With Miso image

Provided by Missy Wombat

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

50 g miso (red or white)
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon sake
1 egg yolk
2 eggplants
salt, to taste
2 tablespoons white sesame seeds, toasted
1 teaspoon japanese chilli five-spice powder (if you like it hot- this has black sesame, mandarin, chilli, hemp seed & white sesame) (optional)
2 tablespoons vegetable oil
4 green onions (to garnish)

Steps:

In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
Either BBQ, grill or panfry eggplant until soft.
Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
Serve, garnished with a little julienned spring onion greens.

Grilled Japanese Eggplant image

Provided by Bobby Flay

Categories side-dish

Yield 4 servings (2 pieces per serving)

Number Of Ingredients 7

4 Japanese eggplant, halved lengthwise
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons toasted sesame oil
3 cloves garlic finely minced
Salt and freshly ground pepper
2 tablespoons sesame seeds, toasted lightly

Steps:

Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade. Serve topped with the toasted sesame seeds.

Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste) image

Provided by Wendys Kitchen

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup dashi
2 tablespoons sugar
2 tablespoons mirin
1/2 cup miso (I used 1/4 C red miso and 1/4 C white miso)
2 teaspoons cornstarch
1/4 teaspoon white pepper (optional)
4 small Japanese eggplants, cut in half lengthwise (or 2 Chinese or Italian eggplants)
vegetable oil, for brushing
sesame seeds

Steps:

For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.
For the eggplant, slice them in half lengthwise and score a criss-cross pattern into them to help retain the sauce. Brush with oil and grill on a BBQ or under a broiler until the tops are a dark brown and the eggplant is cooked. Give the sliced sides a good coating of sauce, sprinkle with sesame seeds then put under a broiler to get a little caramelization (be careful, this sauce will burn quickly).
Serve immediately with some rice.

Nutrition Facts : Calories 210, Fat 2.9, SaturatedFat 0.5, Sodium 1310.1, Carbohydrate 43, Fiber 17.4, Sugar 19.3, Protein 8.6