Grilled Japanese Eggplant with Miso Vinaigrette
Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant or zucchini.
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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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