It’s almost summer, which means it’s time to break out the grill and have family BBQs. Who needs to grill meat when you have eggplants? Did you know that eggplants and tomatoes are related? They are both fruits that get labeled as vegetables. The eggplant is a versatile ingredient and can be prepared in many unique ways. Did we mention that an eggplant is a great source of dietary fiber? And it’s rich in vitamin B6, which is crucial for healthy tissues, blood flow, and your brain.
- Prep Time:5m
- Cook Time:10m
- Total Time:15m
- 6 Japanese eggplants, halved lengthwise
- 3 tbsp. olive oil
- 1/4 c white miso ("Shire Miso")
- 2 tbsp. Bragg's liquid aminos
- 1 tbsp. rice wine vinegar
- 1 tbsp. raw organic honey
- 1 shallot/scallion, finely sliced for garnish
- 1 tsp. sesame seeds (preferably toasted), for garnish
- Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It\'s important only to use medium heat because otherwise the eggplant will burn before it cooks through.
- Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
- Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
- Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
- Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
- Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
- Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
- Remove from grill, garnish with shallots and sesame seeds and serve immediately.