Grilled Japanese Eggplant

Yield: 6 servings
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  • 1.2 cup(s) white miso
  • 1/4 cup(s) mirin
  • 6 whole(s) japanese eggplant halved lengthwise
  • 1/4 cup(s) oil
  • 1 dash(es) salt and peper
  • 1/4 bunch(es) fresh mint chopped


  1. Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.

  2. Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.

  3. 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.

May 2013

This recipe is a personal recipe added by Iinlisa and has not been tested or endorsed by MyRecipes.

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