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
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Stir together first 4 ingredients in a small bowl.
Cut eggplants lengthwise into 3/4-inch-thick slices. Brush each slice with olive oil, and sprinkle with desired amount of salt and pepper.
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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