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Grilled Japanese Eggplant and Broccolini

Grilled Japanese Eggplant

Japanese eggplant has a gorgeous purple hue and is less bitter than some other varieties of eggplant

Course Appetizer, Entree, Main Course, Side Dish, Vegetables
Cuisine anti inflammatory, Barbecue, dairy free, entree, Japanese, keto, low carb, low fat
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, gluten free, Keto, Low Carb
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 40 kcal

Ingredients

  • 4 Japanese eggplant washed, stem removed
  • 1 tbsp red miso
  • 1 tbsp mirin Japanese wine
  • Extra virgin olive oil

Instructions

  1. Slice eggplant lengthwise, then score eggplant flesh, taking care not to slice through skin
  2. Brush with extra virgin olive oil, and place on grill preheated to low, scored side down
  3. Cover and grill for about 15 minutes, until eggplant flesh is soft, but holds its’ shape, turning once
  4. Mix miso and mirin and spread on cut sides of eggplant before serving

Recipe Notes

Mirin is a sweet Japanese wine, and miso is a fermented paste made from soybeans and/or rice, or other grains. Both can be found in most supermarkets and Asian markets