Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 6 servings
Photo: Iain Bagwell; Styling: Caroline M. Cunningham

How to Make It

Step 1

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

Step 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.

Step 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.

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