|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Grilled Eggplants With Miso "Barbecue" Sauce |
|
Serves: 3 Print this RecipeJAPAN Grilled eggplant might seem like an odd bar snack to Westerners, but it’s a best seller in the teriyaki bars near the train stations in Tokyo. I like to think of it as a vegetarian hot dog. The "barbecue sauce" used to glaze the eggplants is a sweet-salty mix made from miso (cultured soy bean paste). White miso, the most common variety, can be found in the refrigerator case of natural foods stores and in many large supermarkets. For this recipe, the eggplant of choice would be a slim Asian variety. The advantage to a small eggplant is that it cooks quickly and can be eaten in a couple of bites. 6 eggplant, Asian (about 4 ounces each) 1/3 cup white miso 1 tablespoon sake 1 tablespoon rice cooking wine, mirin (sweet rice wine) or cream sherry 1 tablespoon sugar 1 tablespoon mayonnaise 1 tablespoon sesame seeds, Asain (dark), for brushing 1 teaspoon sesame seeds, black or toasted regular sesame seeds 1. Preheat the grill to high. 2. Cut the eggplants in half lengthwise. Using a sharp knife, make shallow crisscrosses on the flesh and skin sides of each half eggplant. The cuts should be 1/8 inch deep and 1/8 inch apart. 3. Combine the miso, sake, mirin, sugar, and mayonnaise in a bowl and whisk until smooth. 4. Brush the eggplants on both sides with sesame oil. Arrange the eggplants, flesh side down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Turn the eggplants with tongs and spread a generous spoonful of miso sauce over the flesh side of each. Continue grilling until the undersides are nicely browned and the flesh is soft, 6 to 8 minutes more. To test for doneness, gently squeeze the sides of the eggplant; they should be softly yielding. Sprinkle the sesame seeds on top and serve immediately. Serves 6 as a side dish, 3 as a light entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
