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Grilled Japanese Eggplant with Miso Vinaigrette

Servings 6 people
Calories 71kcal

Ingredients

  • 1 1/2 tablespoons peanut oil
  • 2 tablespoons plain sesame oil divided
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1/2 tablespoon white miso
  • 1/2 clove garlic minced
  • 3/4 teaspoon minced fresh ginger
  • 1/2 teaspoon honey
  • 3 Japanese eggplants - 1 pound total halved lengthwise
  • 3 cups finely sliced Chinese cabbage
  • Toasted sesame seeds for garnish

Instructions

  • In a small bowl, whisk together peanut oil, 1 tablespoon sesame oil, vinegar, soy sauce, miso, garlic, ginger, and honey. Set aside.
  • 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.
  • Arrange cabbage on serving plates and top with grilled eggplant; drizzle with about half of the miso vinaigrette. Sprinkle with toasted sesame seeds.

Notes

[ultimate-nutrition-label id="" align=""]
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.

Nutrition

Calories: 71kcal | Carbohydrates: 6g | Protein: 1g | Saturated Fat: 1g | Sodium: 62mg | Fiber: 3g