Step-by-Step Guide to Cook Delicious Grilled Eggplant with Miso Paste

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Grilled Eggplant with Miso Paste. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Grilled Eggplant with Miso Paste Recipe. For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens.

You can have Grilled Eggplant with Miso Paste using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Grilled Eggplant with Miso Paste

1. Make ready 1 of a little big eggplant (remove the stem, cut in half lengthwise, prick holes in a whole cut end of a eggplant with a fork.).
2. Prepare of Miso sauce:.
3. You need * 50g of white miso.
4. Prepare * 50 cc of mirin.
5. Take * 50 cc of sake.
6. You need * 1~2 tbsp of sugar.
7. You need 1 tbsp of vegetable oil.

My version is a little different - I pan fry the eggplant halves for a few minutes and finish them under a broiler until Miso Paste: I like to use awase miso, which is a mixture of red and white miso paste.This video is about How to make it in easy way(grilled eggplant with sweet miso sauce).A grilled version of this dish is known as Nasu dengaku where the eggplant is grilled with a miso glaze.Nasu miso is easy to prepare especially if you already have the miso glaze in the freezer.

Grilled Eggplant with Miso Paste instructions

1. Put * marked ingredients in a pan, turn on the low fire and stir with a spatula constantly until the sauce becomes thick, for 3~4 mins..
2. Heat the oil in a pan, cook the cut end of a eggplant over low heat until it becomes golden brown for about 3~4 mins. Turn the eggplant over and cook in the same way for about 3~4 mins..
3. Put the miso sauce on the cut end of a eggplant, and grill with toaster oven until well browned..
4. Top with shiso leaves. (optional).

Cooked on the grill, it creates an incredible caramelisation that will make your tastebuds sing!It always amazes me how the simplest of recipes can have such an incredible depth of flavour.The translation literally means eggplant grilled over a fire, which is exactly how it's done in Japan.

Slice the eggplants in half lengthways and prick the skins several times with a fork.Remove the eggplant from the grill and arrange in a shallow ovenproof serving dish.Brush the cut-side of the eggplant with the oil and season with salt and pepper.I'm hoping eggplant is still in season where you are.Prepare outdoor grill for direct grilling on medium.