Featured Recipe
Miso-Glazed Eggplants
By Kate
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Grilled Chinese eggplants lacquered in a tangy-sweet miso glaze with subtle umami and maple hints. The eggplants get scored and lightly oil-brushed to maximize caramelization without drying out. Grilled first flesh-side down until golden, then flipped and glazed, finishing tender. Tossed sesame seeds add crunch, thin-sliced green onion refreshes. Balanced between salty, sweet, and tangy. No dairy, no nuts, plant-based, straightforward, quick. Handy for bbq or stovetop grill pan, with easy swaps for miso and vinegar.
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Prep:
22 min
Cook:
7 min
Total:
29 min
Serves:
4 servings
vegetarian
grilling
Asian cuisine
quick recipes
Introduction
Eggplants grilling is as much about managing texture as flavor. Chinese eggplants shine here thanks to tender flesh and thin skins that char without charring. Scoring the flesh helps sauce soak in and cuts cooking time. Miso glaze swings a delicate umami-sweet balance with maple hints turned up. The quick soak of scallions cools their bite after heat softens the eggplant. Watch the grill for that sizzle—golden caramel cues don’t lie. Not all misos created equal: white or yellow miso is milder, red risks overpowering. Switch tap water for sake or a splash of mirin if nearby. Careful, the glaze sugars burn fast once laid down. This dish lends itself to last-minute finishing in all seasons and kitchens, for a simple vegetarian highlight that’s anything but plain.
Ingredients
About the ingredients
Unlike heavier misos, white miso stays delicate here without overwhelming the fresh veggie tones. Using tamari instead of soy sauce lowers salt and avoids gluten, making this truly allergen-friendly. Vinegar adds brightness and cuts richness, apple cider vinegar offers fruitier warmth if rice vinegar’s not lying around. Agave syrup smooths sweetness without crystallizing under heat like sugar might, but maple is traditional and okay if available. Toast seeds just before using for aroma; old or raw sesame tastes flat. Oil is crucial to prevent stuck flesh—dorment oils like grapeseed or avocado stand up better to heat than olive oils which smoke too quickly. Prep scallions ahead to save last-minute fuss. If eggplants are large, expect longer cook time; smaller ones cook faster and have sweeter flesh. Always pat dry the scallions—water dilutes flavor and splatters on hot grill.
Method
Technique Tips
Hot grill and oil finish key for clean sear and preventing peeling. Scoring deep enough to mark but shallow enough to keep structure avoids sogginess and flareups from dripping. Listen for a steady hiss—that’s the moisture leaving and sugars caramelizing. Late glazing ensures miso won’t burn; applied too early, it chars bitter fast. Closing lid traps heat, cooking flesh tender but keeps even temp. Flip only once—multiple flips tear skin and cool grill surface. Serving immediately preserves crisp edges from grill heat and preserves aroma. If glaze seems thin, repeat brushing as eggplants rest off heat, residual heat thickening glaze. Leftover glazed eggplant can be chilled, then served cold as an umami snack or salad topping. Clean grill grates after to avoid bitter buildup next use.
Chef's Notes
- 💡 Watch your grill. Preheat to medium-high heat. Oil grates lightly. Stickiness ruins the eggplant. Check for that sizzle.
- 💡 When soaking scallions, time matters. 8-12 minutes. No more. Crisp and refresh those sharp edges after the heat.
- 💡 Scoring is key. Diamond pattern ensures even absorption. Don’t pierce too deeply. Keep structure or they leak.
- 💡 If using larger eggplants, cooking time increases. Smaller ones are sweeter with faster cooking. Adjust based on size.
- 💡 Don’t rush glazing. Brush on enough glaze. Close the lid to trap heat. Retain temp, ensuring tenderness without dryness.
