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Grilled Eggplant with Miso Dressing

Oct. 21, Fri. 2016


Grilled Eggplant with Miso Dressing

Yakinasu no Miso doreshingu gake

  • vegetables


Ingredients (Serves 2)

2 eggplants
1 tbsp sesame oil
Miso dressing:
1 tbsp sushi vinegar
1 tbsp mayonnaise
1 tbsp miso
2 tsp sugar
1 tbsp water
1 bunch cilantro, for garnish


  1. 1. Remove the stems from the eggplants and slice diagonally. Make a "grid" of shallow cuts into the skin on the pieces from each end of each eggplant.
  2. 2. Stir-fry the eggplant until browned in spots on both sides, then add the sesame oil and continue to gently stir-fry, then transfer to serving plates.
  3. 3. In a bowl, mix together the sushi vinegar, mayonnaise, miso, sugar, and water to make the dressing, then drizzle it over the eggplant.
  4. 4. Top with torn cilantro leaves and serve.