Eggplant doesn’t get better than this. It is so good, it almost tastes like it’s candied. And it’s really easy. I don’t have a grill, so I use my grill pan (which is cast iron and a bitch to clean—-by far the most difficult part of this recipe.)
It takes about 8 minutes to cook the eggplant on a grill pan. It is best to turn it once or twice so it cooks evenly. Then take it off the heat and brush with the most amazing sauce ever. How can 5 everyday ingredients turn eggplant into such deliciousnesss? The secret is magic miso.
I call miso magic because It adds umami to every sauce, soup, stew, and braised dish you make. When ever anything needs more oomph, a teaspoon or two of miso will add a savory depth of flavor. The white miso, which is the lightest and the only kind I’ve tried so far, is made of fermented soy beans and rice. One of these days I am going to break down and buy the red and yellow, but for right now, I’m having too much fun playing with the white.
When you taste this succulent eggplant, you’ll have discovered the umami magic of miso.
1 lb. globe or Chinese eggplant
2 tablespoons vegetable oil
1 tablespoon light brown sugar
1 tablespoon soy sauce
2 teaspoons white miso
⅛ tp ¼ teaspoon red pepper flakes
Heat a grill pan over high heat. Cut globe eggplant into rounds 3/4-inch thick. Slice Chinese eggplant diagonally 3/4-inch thick. Coat each slice generously with cooking spray. Grill eggplant slices, turning occasionally, until charred and tender, 8 to 10 minutes. Remove to a baking sheet or platter.
In a small bowl, whisk together oil, brown sugar, soy sauce, miso and pepper flakes.
Brush both sides of eggplant with sauce. Serve warm or room temperature.
Makes 3 servings.