Name: Tahini and Lime 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 lime juice; 1 tsp sesame seeds

Tahini and Lime Grilled Eggplant with Miso Tahini Green Salad

Creamy with bright citrus undertones

32 minutes2 servings

Method

Before combining salad ingredients, mix lime juice into dressing. 1: After assembling salad, sprinkle sesame seeds 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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