:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/4t-8Qj0uPdn8n0mwTbnL/82b1206b2e833cd4f4f5c511bc315f.jpg "Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds")
Grilled Miso Eggplant with Yuzu Yogurt, Mint, and Sesame Seeds
This recipe is brought to you by our friends from Stella Artois. Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender.
Ingredients
- 2 tablespoon white miso paste
- 2 tablespoon mirin
- 1 tablespoon sugar
- 2 tablespoon Rice wine vinegar
- 8 japanese eggplants, cut in half
- 1 Cup white Greek yogurt
- 1⁄4 Cup yuzu juice
- 1⁄4 Cup sesame oil
- 1 tablespoon sesame seed
- 1⁄2 Cup picked mint
- 1⁄4 Cup minced chives
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Directions
In a small bowl, combine miso paste, mirin, sugar, and rice wine vinegar to form a glaze.
In a medium bowl, combine Greek yogurt, yuzu juice, and sesame oil.
Grill the eggplant halves until charred and cooked through, brushing with the glaze periodically.
Brush the serving plate or platter with the yogurt mixture, place eggplant on top, and garnish with sesame seeds, mint, and chives.
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