Grilled Asian eggplant

Grilled Asian eggplant.jpg

Serves: 4


  • 4 Asian eggplants
  • 1 tablespoon vegetable oil
  • 2 tablespoons light miso
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • ½ teaspoon sugar
  • Freshly ground pepper to taste


Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.

Remove from grill.

Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.

Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.