Grace Parisi
April 2014

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Recipe Summary test

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a small bowl, whisk the miso with the water, honey and sesame oil.

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  • Arrange the eggplant on a platter and brush with oil. Grill over high heat, turning once, until lightly charred and tender, about 6 minutes. Brush the eggplant with the miso glaze and grill, turning once, until glazed, about 2 minutes longer. Transfer to a platter and serve warm or at room temperature.

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