Ingredients
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2 medium Japanese eggplants, cut into thick rounds japanese eggplants2 medium Japanese eggplants, cut into thick rounds
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2 tbsp white miso paste white miso paste2 tbsp white miso paste
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1 tbsp mirin (or rice vinegar for alcohol-free) rice vinegar1 tbsp mirin (or rice vinegar for alcohol-free)
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1 tbsp tamari (gluten free soy sauce) tamari1 tbsp tamari (gluten free soy sauce)
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1 tsp toasted sesame oil toasted sesame oil1 tsp toasted sesame oil
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1 clove garlic, finely grated garlic1 clove garlic, finely grated
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1 tsp ginger, freshly grated ginger1 tsp ginger, freshly grated
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2 tbsp water water2 tbsp water
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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Wooden or metal skewers (if using wooden, soak in water for 30 min) metal skewersWooden or metal skewers (if using wooden, soak in water for 30 min)
Directions
Thread eggplant rounds onto skewers, brush with miso glaze, grill until tender, then top with sesame seeds and scallions. Serve immediately. You can use zucchini or firm tofu as an alternative to eggplant. For extra flavor, marinate the eggplant in the glaze for 10 minutes before grilling.
Steps
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1
Done
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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. |
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2
Done
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In a small bowl, whisk together miso paste, maple syrup, mirin (or rice vinegar), tamari, sesame oil, garlic, ginger, and water until smooth. |
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3
Done
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Thread the eggplant rounds onto skewers, piercing through the center of each piece. |
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4
Done
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Brush the miso glaze generously onto all sides of the eggplant rounds. |
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5
Done
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Preheat a grill or grill pan over medium-high heat. |
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6
Done
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Grill skewers for 3-4 minutes per side, brushing with extra glaze and turning until the eggplant is tender and has grill marks. |
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7
Done
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Remove from grill and transfer to a serving platter. |
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8
Done
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Sprinkle with toasted sesame seeds and sliced scallions before serving. |
