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Grilled Eggplants with Miso Barbecue Sauce
By Chef Steven Raichlen


6 Japanese Eggplant or Chinese Eggplant 
1/3 cup Miso (White) 
1 tablespoon Sake 
1 tablespoon Cream Sherry or Mirin 
1 tablespoon Sugar 
1 tablespoon Mayonnaise 
1 tablespoon Sesame Oil (Dark) 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 1/8 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.