Miso-Glazed Grilled Asian Eggplant
Ginger, garlic and green onions are fundamental ingredients in Asian cooking. Together they provide a flavor base onto which other ingredients—here, savory miso, spicy pepper sauce and tart rice vinegar—can be layered. Slender Asian eggplant, cut lengthwise, offers an exposed surface into which the miso basting sauce can be absorbed and the smoke from the grill can penetrate.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Miso | 1 tbsp (18g) | 34 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 1/4-inch piece fresh ginger, peeled and coarsely chopped
- 1 garlic clove, coarsely chopped
- 1/4 cup white miso
- 1/2 tsp. hot red-pepper sauce such as Sriracha
- 2 Tbs. rice vinegar
- 2 tsp. sugar
- 1 Tbs. mirin
- 1 Tbs. water
- 4 Asian eggplants, cut in half lengthwise
- Sea salt and freshly ground pepper for sprinkling
- Canola oil for brushing
- 3 green onions, cut on the diagonal into 1/4-inch slices