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Grilling: Chinese Eggplant with Sweet Ginger-Miso Paste

It was time for a Super Bowl detox, which meant forgoing the fried and meaty and turning to the grilled and veggie with these Chinese eggplants with a sweet ginger-miso paste. Score a criss-cross pattern into the eggplants before they're grilled until very tender. Then spread the sweet ginger-miso mixture on top so the sauce settles into all the eggplant canyons.

Even though I pulled the eggplants off before they turned to mush, some carryover heat brought them a little on the overcooked side. I've had issues with this texture before, but I actually enjoyed it here. The eggplant and paste melded into one creamy concoction that had a nice balance between a mild miso flavor, sweetness, and a little bite from the ginger.

Adapted from The Asian Grill by Corinne Trang.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

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