• Miso Glaze:

  • 1/2 cup light miso paste (found at Asian food stores or health food stores

  • 2 Tbsp honey

  • 2 Tbsp mirin or sake

  • 2 Japanese eggplant

  • 1 lb large seas scallops (dry pack frozen)

  • 1 Tbsp lightly toasted sesame seeds


  • 1.

    For glaze, stir all ingredients together and chill until ready to use.

  • 2.

    Preheat a grill on high heat. Slice eggplant on the bias into pieces 1/2-inch thick. Grill until soft and showing grill marks, about 3 minutes, then turn over. Brush glaze on cooked side of eggplant, then turn over to cook 1 minute while glazing second side. Remove from grill and set aside on a platter. Repeat same method with scallops.

  • 3.

    Serve eggplant and scallops warm and garnished with sesame seeds.


There is no need to salt dish because the miso is quite salty.

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