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Charred Eggplant with Miso Dressing

Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on time 25 mins
Total time 25 mins
Yield Makes 6 servings
Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store.

Ingredients

  • 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

How to Make It

  1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl.

  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. 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.