8-10 servings as an appetizer Easy
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Ingredients (11)

  • 2 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 8 Japanese eggplants, cut in half
  • 1 cup Greek yogurt
  • 1/4 cup yuzu juice
  • 1/4 cup sesame oil
  • 1 tablespoon sesame seeds
  • 1/2 cup picked mint
  • 1/4 cup minced chives
Nutritional Information
  • Calories257
  • Fat10.55g
  • Saturated fat2.47g
  • Trans fat0g
  • Carbs36.87g
  • Fiber16.97g
  • Sugar22.4g
  • Protein8.82g
  • Cholesterol4.79mg
  • Sodium187.03mg
  • Nutritional Analysis per serving (8 servings) Powered by

This recipe is brought to you by our friends from Stella Artois.

Courtesy of chef Theo Friedman, this grilled eggplant recipe is simultaneously delicate and robust, with a wonderful melting texture, and bright but savory Asian flavors. Japanese eggplants, which are longer, narrower, and thinner-skinned than globe eggplants, are simply halved and brushed with a sweet-salty white miso, mirin, rice wine vinegar, and sugar glaze, then grilled until charred and tender. They nestle on a bed of tangy Greek yogurt sparked with citrusy yuzu juice and fragrant sesame oil, and get a shower of crunchy sesame seeds, fresh mint, and chives before serving. This is a lovely appetizer, but also makes a great vegetarian main with a little rice.

Read more of our conversation with Theo Friedman here, and get the full scoop on our first farm-to-table feast hosted by Stella Artois and Feastly, where this eggplant dish was just one of several showstoppers.

For even more elegant eggplant options, get our Grilled Eggplant Parmesan Salad recipe, or our chunky Eggplant-Pepper Tomato Sauce recipe.

Instructions

  1. 1In a small bowl, combine miso paste, mirin, sugar, and rice wine vinegar to form a glaze.
  2. 2In a medium bowl, combine Greek yogurt, yuzu juice, and sesame oil.
  3. 3Grill the eggplant halves until charred and cooked through, brushing with the glaze periodically.
  4. 4Brush the serving plate or platter with the yogurt mixture, place eggplant on top, and garnish with sesame seeds, mint, and chives.
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