Perfectly Grilled Eggplant with Miso Glaze: Juicy and Tender
Juicy ‘Grilled Eggplant with Miso’ made with summer’s finest eggplant! Crispy outside, tender inside, it’s a perfect side dish. Great for dinner parties, eggplant rice bowls, and everyday meals!
Today, we’re making ‘Grilled Eggplant with Miso’ using the star vegetable of summer – eggplant! Eggplant is a versatile vegetable we can enjoy abundantly during the summer. By grilling eggplant in a pan and brushing it with a savory miso glaze, you’ll create a delicious summer side dish that’s wonderfully chewy on the outside and incredibly soft on the inside. It’s perfect as a simple side dish, a delightful addition to an eggplant rice bowl, or even an impressive appetizer for guests.
Main Ingredients- 2 eggplants
- 1/3 large green onion, thinly sliced
Miso Glaze- 1 Tbsp Miso paste (e.g., Beomilkong Miso)
- 1/3 Tbsp Soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp Honey (adjust to taste)
- 1 Tbsp Lemon juice
- 1/2 Tbsp Sesame oil
- Pinch of ground ginger
- 1 Tbsp Miso paste (e.g., Beomilkong Miso)
- 1/3 Tbsp Soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp Honey (adjust to taste)
- 1 Tbsp Lemon juice
- 1/2 Tbsp Sesame oil
- Pinch of ground ginger
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Then, make shallow cuts about 2-3 cm apart across the flesh of the eggplant. This scoring will help the glaze penetrate deeply, making the eggplant more flavorful.
Step 2
In a small bowl, combine 1 Tbsp Miso paste, 1/3 Tbsp Soy sauce, 0.5 Tbsp minced garlic, 1 Tbsp Honey, 1 Tbsp Lemon juice, 1/2 Tbsp Sesame oil, and a pinch of ground ginger. Whisk everything together until you have a smooth and delicious miso glaze. You can substitute honey with corn syrup if preferred.
Step 3
Heat a skillet over medium-low heat and add a generous amount of olive oil. Place the scored eggplants in the hot pan. Cook, turning occasionally, until both sides are golden brown and slightly softened. This grilling process will give the eggplant a delightful chewy texture.
Step 4
Once the eggplants are partially cooked, generously brush the prepared miso glaze all over the scored surfaces and the top. Reduce the heat to low, cover the pan with a lid, and cook for another 2 minutes. This steaming step allows the glaze to permeate the eggplant, making it incredibly tender and moist. Garnish with the sliced green onions before serving for an extra touch of freshness and visual appeal.
