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.
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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.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
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.
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