Grilled Eggplant with Miso Barbecue Sauce

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* Exported from MasterCook *

 

Grilled Eggplant with Miso Barbecue Sauce

 

Recipe By :Steven Raichlen (From The Barbecue Bible)

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 Japanese Eggplant or Chinese Eggplant

1/3 cup white miso

1 tablespoon sake

1 tablespoon cream sherry or mirin

1 tablespoon sugar

1 tablespoon mayonnaise

1 tablespoon dark sesame oil -- for brushing

1 teaspoon sesame seeds (black) or toasted white

sesame seeds

 

 

Preheat grill to high. Cut the eggplants in half lengthwise. Using a sharp

knife, make shallow criss-crosses on the flesh and skin sides of each eggplant

half. The cuts should be about 1/8 " deep.

 

Combine the miso, sake, mirin, sugar, and mayonnaise in a bowl and whisk until

smooth. Brush the eggplants on both sides with sesame oil.

 

Arrange the eggplants, flesh side down, on the hot grate and grill until nicely

browned, 3-4 minutes. Turn the eggplants with tongs and spread a generous

spoonful of miso sauce over the flesh side of each. Continue grilling until the

undersides are nicely browned and the flesh is soft, 6-8 minutes more. To test

for doneness, gently squeeze the sides of the eggplant; they should be softly

yielding. Sprinkle the sesame seeds on top and serve immediately.

 

 

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Per Serving (excluding unknown items): 76 Calories; 5g Fat (58.6% calories from

fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 570mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0