Japanese Grilled Vegetables with Warm Miso Dressing

This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.


Servings: Serves 6


  • 1 tbsp egg yolk
  • 1/4 cup light miso
  • 1 tbsp mirin
  • 2 tsp granulated sugar
  • 2 tbsp dashi or chicken stock
  • 2 Japanese eggplants
  • 2 zucchini
  • 2 medium red onions
  • 1 yellow pepper, seeds and core removed
  • 2 tbsp vegetable oil
  • Freshly ground pepper


Preheat grill to medium-high.

Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.

Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.

Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold.