Name: Sesame and Citrus 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 tbsp lemon zest; 1 tsp toasted sesame seeds

Sesame and Citrus Grilled Eggplant with Miso Tahini Green Salad

Lightly citrusy and nutty with a hint of sesame

32 minutes2 servings

Method

Before grilling eggplants, mix lemon zest into sesame oil. 1: After applying glaze, sprinkle toasted sesame seeds over top before serving.
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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