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Grilled Asian eggplant Add to ...

Use long Asian eggplant for this dish. They are much easier to work with (and they’re prettier, too). You can serve this warm or cold as a first course or side.

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  • Preparation time: 10 minutes
  • Ready time: 20 minutes
  • Servings: 4


4 Asian eggplants

1 tablespoon vegetable oil

2 tablespoons light miso

1 tablespoon soy sauce

2 teaspoons rice vinegar

½ teaspoon sugar

Freshly ground pepper to taste


Cut eggplant in half lengthways and score cut side. Brush with oil. Place eggplant flesh-side down on grill over high heat and grill until softened slightly – about 3 minutes.

Remove from grill.

Combine miso, soy, vinegar, sugar and pepper together and brush over flesh side.

Return to grill when needed and grill skin-side down for about 5 minutes or until eggplant is soft.

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