Grilled Eggplant Wedges with Mugi Miso

Grilled Eggplant Wedges with Mugi Miso is a delicious Japanese-inspired dish that is made by grilling eggplant wedges until they're tender and slightly charred, and then coating them with a flavorful sauce made from Mugi Miso.

Print Recipe Pin Recipe Add to Collection Get Instant Help

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer

Cuisine Japanese

Servings servings

Calories 142 kcal

Ingredients

2 large eggplants
2 tablespoons olive oil
Salt to taste
2 tablespoons Mugi Miso (Barley )
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
1 teaspoon soy sauce

Get Recipe Ingredients

Instructions

Preheat your grill to medium-high heat.
Cut the eggplants into wedges, about 1 inch thick. Brush them with olive oil and sprinkle with salt.
Grill the eggplant wedges for about 3-4 minutes per side or until they're soft and charred.
In a small saucepan, mix together the Mugi Miso, mirin, sake, sugar, and soy sauce. Cook over medium heat, stirring occasionally until the mixture thickens and becomes glossy (about 5-7 minutes).
Once the eggplant wedges are done, transfer them to a plate and drizzle the miso glaze over them.
Serve hot. Enjoy!

Mugi Miso is a type of miso paste made from fermented barley and soybeans.

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 142kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 468mg (20%)Potassium: 282mg (8%)Fiber: 4g (17%)Sugar: 10g (11%)Vitamin A: 33IU (1%)Vitamin C: 2mg (2%)Calcium: 16mg (2%)Iron: 1mg (6%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword eggplant