Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Get your grill fired up for this Meatless Monday meal! Grilled eggplant is easy to make in the great outdoors, and it tastes delightful when you add a flavorful glaze to it.
This Meatless Monday dish is terrific once the weather warms up. A few minutes on the grill and you have a wonderful meatless meal. This recipe for miso-glazed grilled eggplant includes Japanese-inspired flavors and is perfect served with added grilled veggies over a bed of rice. The glaze only takes a few minutes to prepare and not much more time is needed on the grill. This could become a favorite in your house!
Miso-glazed grilled eggplant recipe
1 small eggplant, ends cut, and sliced into 1/2-inch rounds
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/8 cup miso
1 tablespoon water
1 garlic clove, minced
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon hot sauce
Lay the eggplant slices on a baking sheet and sprinkle both sides with the pepper. Lightly brush them with the olive oil and set them aside.
Combine the miso, water, garlic, rice vinegar, mirin and hot sauce in a small bowl, and whisk to combine.
Grill the eggplant slices over medium-high heat for about 3 minutes. Flip the slices and brush the tops with the glaze. Cook, covered, for another 1-2 minutes.
Flip the slices again and cook, covered, for 1-2 minutes.
Remove from heat and serve warm over a bed of rice.