Grilled Japanese Eggplant with Miso Vinaigrette
Servings
6people
Servings
6people
Ingredients
  • 1 1/2tablespoons peanut oil
  • 2 tablespoons plain sesame oildivided
  • 1 1/2tablespoons rice vinegar
  • 1teaspoon low-sodium soy sauce
  • 1/2tablespoon white miso
  • 1/2clove garlicminced
  • 3/4teaspoon minced fresh ginger
  • 1/2teaspoon honey
  • 3 Japanese eggplants – 1 pound totalhalved lengthwise
  • 3cups finely sliced Chinese cabbage
  • Toasted sesame seedsfor garnish
Instructions
  1. In a small bowl, whisk together peanut oil, 1 tablespoon sesame oil, vinegar, soy sauce, miso, garlic, ginger, and honey. Set aside.
  2. Preheat grill to medium-high. Brush sliced eggplants with remaining sesame oil. Sprinkle with salt and pepper. Grill skinside up for 3-4 minutes. Turn and grill an additional 2 minutes.
  3. Arrange cabbage on serving plates and top with grilled eggplant; drizzle with about half of the miso vinaigrette. Sprinkle with toasted sesame seeds.
Recipe Notes
Nutrition Facts
Grilled Japanese Eggplant with Miso Vinaigrette
Amount Per Serving
Calories 71
% Daily Value*
Sodium 62mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 71 cal, 63% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 6g carb, 3g fiber, 62mg sodium

Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.

TIP: Gas grills produce a less intense heat than charcoal fires, so cooking times will be longer.

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