Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons honey
- 75milliliter soy sauce
- 25milliliter mirin
- 25milliliter water
- 15grams white miso paste
- 1/2teaspoons ginger and garlic paste
- 2 eggplant, cut in half
- 3tablespoons olive oil
- 2teaspoons furikake
Nutrition per serving
585kJ / 140Cal
585 Kilojoules or 140 Calories
7% of daily energy intake*
Protein
3.0grams
Fat
9.6grams
Carbs
11.0grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Change up your grilling routine using this easy recipe, full of sweet umami flavours that everyone will love.
Method
Step 1 of 3
Whisk the honey, soy sauce, mirin, water, miso paste, ginger and garlic paste together in a pot setting it to medium heat stirring until the sugar has dissolved and the glaze has thickened.
Step 2 of 3
Heat the grill to medium high for 10 minutes. Score the meat of the eggplant making a crosshatch pattern, brush the eggplant with olive oil before adding the eggplant to the grill. Cook on both sides for 6-8 minutes brushing the eggplant on both side with miso glaze for the last few minutes of cooking.
Step 3 of 3
Add to a plate pouring the remainder of the miso glaze overtop sprinkling on the furikake to garnish.
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