Grilled Soy-Glazed Eggplant

by Stephen DeVries

 

eggplant

Grilled Soy Glazed Eggplant:

  • ¼ cup honey
  • ¼ cup vegetable oil
  • ¼ cup fresh lemon juice
  • ¼ cup soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp red miso paste
  • 2 lbs baby eggplant, sliced vertically through the stem
  • Assorted microgreens for garnish

1 Begin by preheating a gas grill to medium-high heat. For the sauce, whisk together the first 6 ingredients. Set aside.

2. Pour half the glaze over the eggplants in a large bowl, allowing them marinate and soak up the sauce for roughly 10 minutes. Remove the eggplants from the sauce. Allow any excess sauce to drip off.

3Grill the eggplants, turning and brushing with the reserved glaze occasionally, until tender, 6-7 minutes.

4. Remove eggplants from the grill and place on a platter. Garnish with micro greens and drizzle with a few teaspoons of remaining glaze.

Food by Nathan Carrabba

Props by Mary Beth Jones