Grilled Japanese Eggplant with Miso Vinaigrette
Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant or zucchini.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Grill
- Tongs
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 1 1/2 tablespoons peanut oil
- 2 tablespoons plain sesame oil (divided)
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1/2 tablespoon white miso
- 1/2 clove garlic (minced)
- 3/4 teaspoon minced fresh ginger
- 1/2 teaspoon honey
- 3 Japanese eggplants - 1 pound total (halved lengthwise)
- 3 cups finely sliced Chinese cabbage
- Toasted sesame seeds (for garnish)
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