Yield: Makes 4 servings
2 tablespoons miso paste
2 tablespoons fresh grated ginger
1 teaspoon Kikkoman® Sesame Oil
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 teaspoon Kikkoman® Rice Vinegar
3 tablespoons warm water
1 pound Japanese eggplant, sliced ¼ to -½-inch thick on the diagonal
1 tablespoon sesame oil
1 tablespoon sesame seeds (optional)
2 tablespoons sliced scallions (optional)
Whisk together the miso paste, ginger, sesame oil, soy sauce, vinegar and water. The mixture should be thin enough to be able to brush on eggplant, but not too thin that it doesn’t stick to a basting brush. Set aside.
Heat a large non-stick or cast-iron grill pan over medium high heat. Depending on the non-stick surface, you may need to spray with cooking spray before placing on the eggplant.
Add enough eggplant to form a single layer on the grill, then brush with sesame o il. Add a thin coat of the miso mixture then flip, cooking another 2 to 3 minutes until lightly charred and tender. Add another thin coat of the miso mixture, then flip again, finishing the other side. Remove and place on a platter while you continue with the rest of the eggplant. Garnish with sesame seeds and scallions, if desired, and serve.
Recipe by Alexandra Caspero, MA, RD