How to make Grilled Eggplant with Miso & Cheese - a Cooking Japanese recipe

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a similar umami flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Slice eggplant in half lengthwise and score the flesh in a diamond pattern.

Sprinkle salt on the cut sides and let sit for 20 minutes to draw out moisture.

Rinse and pat dry the eggplant halves with paper towels.

Preheat the grill to medium-high heat.

Mix miso paste, sugar, mirin, and soy sauce in a bowl until smooth.

Brush the cut sides of the eggplant with sesame oil.

Place the eggplant cut side down on the grill and cook for 5-7 minutes until charred.

Flip the eggplant and spread the miso mixture generously on the cut sides.

Top with cheese and grill for an additional 3-5 minutes until the cheese is melted and bubbly.

Remove from the grill and let cool slightly.

Garnish with chopped green onions and toasted sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens