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15 Grilled Veggie Recipes That'll Make You Give Up BurgersFire up the grill for these mouthwatering, plant-centric eats |
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Ingredients
6 Japanese eggplants, halved lengthwise
3 tablespoons canola oil or vegetable oil
1 shallot/scallion, finely sliced
1 teaspoon sesame seeds
Miso Glaze
1/4 cup white miso
2 tablespoons mirin
1 tablespoon sake (Japanese cooking wine)
1 tablespoon sugar
Directions
Preheat grill to medium. Whisk together the miso glaze ingredients. Brush the cut side of each eggplant with the oil. Do it two to three times to use up all the oil. Place the cut side down on the grill and cook for four minutes until it turns a light golden brown. Turn over, and cook for three to four 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 to check for doneness -- it should be squishy and soft. Turn over and grill just for 30 seconds to one minute, just to caramelize the glaze. Remove from grill, garnish with shallots and sesame seeds and serve immediately.
Image and recipe via recipetineats.com
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