A citrus and miso glaze takes grilled eggplant to a new place. A very good place.
It could be argued that grilled eggplant is difficult to improve upon, and that is true. However. Orange juice, miso paste, olive oil and garlic tell a different story.
Glazing the eggplant with this delicious miso concoction gives it a fragrant, savoury deliciousness and a subtle hum of garlic. The orange juice helps it go sticky and charry around the edges, and also allows you to use less oil than is usually needed to cook eggplant well.
Maybe you bought some miso paste to make this soba noodle salad? If you did, congratulations, you now get to make that delicious salad AND this delicious eggplant. Lucky you.
You could serve this eggplant hot or cold, in or alongside a salad, in a burger or wrap, as a bbq side dish, or you could just eat the whole lot while no one is looking. I won’t tell.
Next time you’re looking for an interesting side dish or a little something something to perk up your bbq offerings, give this eggplant a go. It’s easy, delicious, and a little bit different without being weird.
INGREDIENTS
- 1 large eggplant
- 1 tbsp shiro miso paste (white miso paste) check label if gluten free
- 1 tbsp olive oil
- 2 tbsp freshly squeezed orange juice
- 1 clove garlic crushed or grated
INSTRUCTIONS
- Preheat oven to 200C fanbake, or heat your bbq or charcoal grill.
- Mix miso paste, olive oil, orange juice and garlic until smooth.
- Slice eggplant into thick rounds, about 1cm or half an inch thick.
- Using about half of the glaze all up, spoon a little onto each eggplant round and use the back of the spoon to spread it evenly over the surface. Season with a little cracked pepper, if you like.
- Cook for 10-15 minutes (until golden) then flip, glaze the other side with the remaining miso mixture and cook for another 10-15 minutes, until done to your liking.
- Serve hot or cold.
This would be lovely made with doenjang instead of the miso as well 🙂