Grilled Eggplant with Miso Dressing

This recipe comes to us from Anton’s Mom, Kay! This is a really easy and delicious way to enjoy eggplant. Brushing eggplant with oil and grilling it is a great way to prepare it for sauces and adding to other dishes. If you don’t have a grill, use a grill pan or just a cast iron skillet. For softer eggplant slices, cut them a bit thinner than pictured.

Grilled Eggplant with Miso Dressing

Once the eggplant is grilled, mix together the dressing ingredients. I used an immersion blender to remove any lumps from the miso, but you can also just use a whisk. The dressing is really salty, so drizzle lightly or serve the dressing on the side for everyone to add as they like. For an egg-free dish just use vegan mayonnaise. You won’t even taste the difference. Serve with chopped cilantro.

Grilled Eggplant with Miso Dressing

Grilled Eggplant with Miso Dressing

2 large Japanese or Italian eggplants

Dressing:
1/3 cup mayonnaise
2 Tbsp. White miso
1 Tbsp. fresh lime juice
¼ teaspoon freshly ground black pepper
Pre-heat grill or grill pan to medium high heat. Brush each eggplant slice with olive oil and sprinkle with salt and pepper.  Grill on 350 – 400 degree heated grill without the grill lid for 2-3 minutes on each side. Combine dressing ingredients in a small bowl. Arrange eggplant on serving platter and drizzle with miso dressing.  Sprinkle with chopped fresh cilantro.
*for gluten free dish use mellow white or rice miso, check the label carefully

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