Grilled Eggplant with Sweet Miso Glaze

Ingredients

In this Uruguayan adaptation, the traditional Japanese Nasu Dengaku is transformed by incorporating local ingredients and flavors. The miso glaze is enhanced with Uruguayan ingredients, adding a unique twist to the dish. Additionally, the grilling technique used in this recipe brings out a smoky flavor that complements the sweet and savory glaze. We alse have the original recipe for Nasu dengaku, so you can check it out.

• 2 large eggplants 2 large eggplants
• 1/4 cup (60ml) miso paste 1/4 cup (60ml) miso paste
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 6g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Slice the eggplants lengthwise into 1/2-inch thick slices.
3. 3.
   In a bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, olive oil, minced garlic, and grated ginger until well combined.
4. 4.
   Brush both sides of the eggplant slices with the miso glaze.
5. 5.
   Place the eggplant slices on the preheated grill and cook for about 4-5 minutes per side, or until tender and grill marks appear.
6. 6.
   Remove the grilled eggplant from the heat and brush with any remaining miso glaze.
7. 7.
   Transfer the grilled eggplant to a serving platter and garnish with chopped fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and glossy. Before grilling, sprinkle the eggplant slices with salt and let them sit for 10 minutes to remove excess moisture and reduce bitterness. Rinse and pat dry before brushing with the miso glaze.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you don't have miso paste, you can substitute it with tahini or peanut butter for a different flavor profile.
• Add a sprinkle of sesame seeds on top of the grilled eggplant for extra crunch and nuttiness.
• Serve the grilled eggplant with a side of steamed rice or quinoa for a complete meal.
• Leftover grilled eggplant can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the grilled eggplant as a main course accompanied by a fresh salad or as a side dish to complement grilled meats or seafood. It pairs well with a glass of chilled white wine.

Presentation advice

Arrange the grilled eggplant slices on a platter, drizzle any remaining miso glaze on top, and garnish with chopped fresh parsley. The glossy glaze and charred grill marks will make the dish visually appealing.