https://www.lifestylefood.com.au/recipes/26234/grilled-eggplant-with-dipping-sauce

LifestyleFOOD.com.au

Maggie Beer shows you how to make a delicious, Japanese-inspired grilled eggplant dish.

Ingredients

  • 1 medium eggplant (250g), sliced longways into 4 strips, taking each edge off

  • 1 tbsp. sweet miso (light colour)

  • 2 tbsp. lemon zest

  • Dash of olive oil

  • Dipping sauce

  • 1 tbsp. soy

  • 2 tbsp. extra virgin olive oil

  • 6 drops sesame oil

  • 2 tbsp. verjuice

  • 1 tbsp. finely chopped shiso leaves (obtainable at Asian markets)

Method

  • 1.

    Mix miso and lemon zest together with a little olive oil.

  • 2.

    Cut eggplant with a serrated knife and cover all cut surfaces with the miso mix.

  • 3.

    Put onto a wire grid.

  • 4.

    Set to the highest temperature grill.

  • 5.

    Put the eggplant grid under the grill with a plate underneath covered with baking paper to catch drips.

  • 6.

    Grill the first side, the timing will depend on your oven and the thickness of the eggplant. As a guide, I used 8 mins.

  • 7.

    Turn the eggplant over and grill the second side. I needed 3 mins for the second side.

  • 8.

    Serve with dipping sauce.

  • To make dipping sauce:

  • 1.

    Mix all the ingredients together and serve with the grilled eggplant, topped with shiso.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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