Japanese Grilled Eggplant Recipe: Chasing The Yum | Video | Z Living

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso offers a similar flavor with fewer calories.

mirin

🥗Healthier: rice vinegar

💰Cheaper: apple cider vinegar

Rice vinegar provides acidity while being more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and still provides good flavor.

Start by preheating the grill to high heat.

Take Japanese eggplants and perform an alternating peel by peeling one strip, leaving one strip unpeeled, and repeating around the eggplant.

Leave the caps on the eggplants for presentation.

Generously brush the eggplants with canola oil to help crisp the skin and bring out the sugars during grilling.

Once the grill is ready, place the eggplants on the grill and listen for the sizzle, indicating they are cooking properly.

After a few minutes, check the eggplants and give them a quarter turn to create grill marks.

Lower the grill temperature to slow down the cooking process and allow the eggplants to soften without burning.

Check for doneness by squeezing the eggplants; they should give under pressure when done.

Once cooked, remove the eggplants from the grill and place them on a plate.

Make a cut down the center of each eggplant to open them up for presentation.

Glaze the opened eggplants with miso sauce, ensuring to cover them well.

Sprinkle sesame seeds on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens