Grilled Miso Eggplant
In Japanese, grilling with sweetened miso is called “dengaku”. Even though perfect with roasted eggplant, this dengaku miso recipe also works well with rice cakes, tofu and other vegetables. It is so easy and fast, but the flavors will knock your socks off. The light roasting brings out the toasty caramel flavors of the miso for a wonderfully fragrant dish. Miso and eggplant is a gorgeous combination of flavors.
- 3 tablespoons vegetable oil
- 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
- 1/3 cup yellow or red miso
- 2 tablespoons packed light brown sugar
- 2 tablespoons sake or white wine
- 1/4 teaspoon red chile flakes
- 1/4 cup cilantro leaves
- 1 teaspoon toasted sesame seeds
Fire up the grill or hibachi and be sure to put a good coating of grill spray or oil on the grill before cooking. Place Eggplant on grill flesh side down.
In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in until glaze starts to carmelize, about 3-4 minutes. Sprinkle with cilantro and sesame seeds (optional)