Name: Miso and Ginger 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; 1 tsp grated fresh ginger

Miso and Ginger Grilled Eggplant with Miso Tahini Green Salad

Enhanced savory depth with fresh ginger notes

32 minutes2 servings

Method

Before mixing glaze, stir ginger into miso paste. 1: After brushing glaze, add additional ginger to salad dressing.
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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