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Recipe: Miso-Marinated Grilled Eggplant

Side Dishes - Vegetables
MISO-MARINATED GRILLED EGGPLANT

8 Japanese eggplants
FOR THE MISO-GINGER PASTE:
1/2 cup miso
2 tablespoons chopped fresh ginger
3 cloves garlic, chopped
1/4 cup sake or dry sherry
1 tablespoon sesame oil
2 tablespoons hoisin sauce
2 tablespoons lime or lemon juice
1 to 2 teaspoons black bean chile paste or other Asian hot paste

Cut eggplants lengthwise and score each on cut side a few times with a sharp knife.

Combine all miso-ginger paste ingredients in a bowl. Coat eggplant with paste and let marinate for up to 2 hours at room temperature.

WHEN READY TO COOK:
Prepare grill. Spray or rub grill with oil.

Grill eggplants over medium-high heat for 4 to 5 minutes per side until nicely marked by the grill and tender when pierced with a skewer. Serve immediately.

Servings: 4
Adapted from source: Pacific Grilling: Recipes for the Fire from Baja to the Pacific Northwest by Denis Kelly
MsgID: 062011
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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