Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store.


  • 1/3 cup mayonnaise
  • 2 tablespoons white miso
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggplants (about 2 lb.)
  • 1/4 cup olive oil
  • 1/4 cup torn fresh cilantro leaves


Hands On: 25 Minutes
Total: 25 Minutes

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl.
  2. 2. Cut eggplants lengthwise into 3/4-inch-thick slices. Brush each slice with olive oil, and sprinkle with desired amount of salt and pepper.
  3. 3. Grill eggplant slices, without grill lid, 5 minutes on each side or until slightly charred and tender. Arrange on a serving platter, and drizzle with desired amount of miso dressing; top with cilantro. Serve immediately with remaining dressing.
Marian Cooper Cairns,
June 2014