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.