“Yum! Recipe courtesy Bobby Flay from his show Bobby Flay's Barbecue Addiction, episode - Japanese Grillin'. I have tweaked it just a bit.”
READY IN:
25mins
SERVES:
6
YIELD:
12 halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a charcoal grill for direct grilling over high heat or you can use the broiler, on high.
  2. Whisk together the miso, sake, sugar and 2 tablespoons water until combined.
  3. Brush the cut-side of the eggplant with the oil and season with salt and pepper.
  4. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes.
  5. Remove to a platter, cut-side up, and sprinkle with mint.

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