Miso Grilled Eggplant

Miso Grilled Eggplant is a flavorful and satisfying vegan Japanese breakfast dish that beautifully balances the umami of miso with the natural sweetness of grilled eggplant. This dish offers a delightful start to the day, combining simplicity and depth of flavor in every bite.

Ingredients

• Eggplant - 1 medium (about 250g)
• Miso paste - 2 tablespoons (30g)
• Rice vinegar - 1 teaspoon (5ml)
• Maple syrup - 1 teaspoon (5ml)
• Sesame oil - 1 teaspoon (5ml)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped for garnish
• Sesame seeds - 1 teaspoon for garnish

Steps

1. Preheat the grill or grill pan over medium heat.
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the miso paste, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger to create a marinade.
4. Brush the miso marinade generously over the cut sides of the eggplant.
5. Place the eggplant halves on the grill, cut side down, and grill for about 5-7 minutes until they have nice grill marks.
6. Flip the eggplant and grill for an additional 5-7 minutes until tender and cooked through.
7. Remove from the grill and let cool slightly before serving.
8. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Miso is a probiotic food that supports gut health and digestion.

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