Name: Miso and Cilantro Grilled Eggplant with Miso Tahini Green Salad
Total time: 32 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 large eggplants; 2 tbsp white miso paste; 1 tbsp mirin; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp tahini; 1 tbsp water; 1 cup mixed greens; 1/4 cup chopped cucumber; 1/4 cup shredded carrots; 1 tbsp rice vinegar; 1 tbsp olive oil; 1 tsp honey; 2 tbsp chopped cilantro

Miso and Cilantro Grilled Eggplant with Miso Tahini Green Salad

Fresh herbal contrast to savory miso

32 minutes2 servings

Method

Before adding greens to salad, mix cilantro into dressing. 1: After assembling salad, sprinkle additional cilantro on top.
Preheat grill to medium-high heat. Brush eggplants with sesame oil and grill until charred.
Mix miso, mirin, soy sauce, and water to make glaze.
Brush glaze over eggplants, cook 2-3 minutes more until caramelized.
In a separate bowl, combine mixed greens, cucumber, and carrots with rice vinegar, olive oil, and honey.
Sprinkle sesame seeds and serve warm with green salad on the side.

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