Grilled Japanese Eggplants with Miso Sauce
Ingredients
- 1 small eggplant
- 2 tsp tahini or 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp miso paste
- 2 tbsp rice wine vinegar
- 2 tsp sugar of choice
Preparation
Set oven to 400F. Fill a medium bowl or dish with salted water and submerge both eggplant pieces under water for about 10 minutes. Remove eggplant and score it as desired.
Take the tahini or oil and rub evenly over the eggplant. Place eggplant in the oven score side up for at least 10 minutes.
While eggplant bakes, whisk together remaining ingredients. Set mixture aside until eggplant is done roasting.
Pull eggplant out and top with sauce mixture. Take eggplant and place in the oven again for another 10 minutes or place in air fryer at 370F for 8-9 minutes. Remove eggplant gently and serve as desired.