Grill & BBQ
Grilled eggplant with miso
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Grilled eggplant with a miso glaze. The glaze goes on the soft vegetables towards the end so that it doesn't burn.
Timing
- Preparation: 25 min.
- Cooking time: 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 115 kcal
- Protein
- ≈ 2.7 g
- Carbohydrates
- ≈ 11.4 g
- Fat
- ≈ 5.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 large eggplants · ≈ 800 g · Assumed item weight × count; total amount
Aubergine roh (G510100) - 3 tablespoons light miso paste · ≈ 45 g · Assumed quantity / reference product
Miso/Sojabohnenpaste (H862200) - 1 tablespoon mirin · ≈ 15 ml · Assumed quantity / reference product
Reis-Mirin (Clearspring Referenz, je 100 ml; Fett <0,5 g als 0,25 g modelliert) (MIRIN_CLEARSPRING) - 1 tbsp sugar · ≈ 12 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 1 tablespoon sesame oil · ≈ 13.65 g · Assumed quantity / reference product
Sesamöl (Q230000) - 1 teaspoon sesame seeds · ≈ 5 g · Assumed quantity / reference product
Sesam (H420100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 large eggplants
- 3 tablespoons light miso paste
- 1 tablespoon mirin
- 1 tbsp sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Halve the aubergines lengthways and cut the flesh into a diamond shape.
- Brush with oil and first cook until soft over indirect heat.
- Mix miso, mirin and sugar and spread on the cut surfaces.
- Caramelize briefly over a controlled heat and sprinkle with sesame seeds.
Tips
- Equipment: Charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Prepare vegetables hygienically and heat sufficiently.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Heat the miso glaze only briefly; it burns easily.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
