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Sticky Grilled Ginger and Miso Eggplant
[Vegan, Gluten-Free]

EW By: Emily Wilkinson

Author Bio

The best of hearty comfort foods made vegan. Vegan Lass (AKA Emily Wilkinson) is a Glasgow-based... Read More

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Sticky Grilled Ginger and Miso Eggplant [Vegan, Gluten-Free]

Dairy Free

This dish has sweetness and saltiness from the miso and mirin, freshness from the herbs, and a little heat from the ginger, black pepper, and chili. With a nice sharp side of pickled cucumber or ginger, this simple dish really sings.

Ingredients You Need for Sticky Grilled Ginger and Miso Eggplant [Vegan, Gluten-Free]

1 medium eggplant
2 tablespoons garlic oil
1 tablespoon sesame oil
A thumb of ginger (roughly 1-inch square), peeled and minced
1 teaspoon brown miso paste
1 teaspoon palm sugar
3 tablespoons rice mirin
1 tablespoon tamari
1 tablespoon and 1 teaspoon hot water
1/2 teaspoon freshly ground black pepper (or more, to taste)
A handful each of fresh mint, coriander, and basil, chopped
Half a fresh red chili
2 tablespoons toasted black sesame seeds

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How to Prepare Sticky Grilled Ginger and Miso Eggplant [Vegan, Gluten-Free]

Slice the eggplant into fingers, each one roughly an inch thick. Toss in a teaspoon of the garlic oil. Place a grill pan over high heat and grill the pieces until nicely charred (if you don't have a grill pan, you can do this on a barbecue or even a normal pan).
Heat the remaining garlic and sesame oils in a large pan or wok over medium-high heat. Add in the minced ginger and fry for 3-4 minutes until fragrant. Add in the miso paste, mirin, tamari, black pepper, and palm sugar; stir well and cook for 30 seconds. Add in the charred eggplant along with the hot water. Stir again and leave for about 5-6 minutes or until the sauce is reduced and the eggplant is softened.
Remove from the heat and stir through all but a sprinkling of the chopped herbs. Serve hot with rice and pickled cucumber or pickled ginger. Top with the remaining herbs, sliced chili, and sesame seeds.