Grilled Eggplants with Miso & cheese. Miso and eggplant is an awesome combination of flavours. If you haven't tried it before, you're in for a treat. I've put a summer spin on this traditional dish by making it a glaze and grilling it.

Heat a grill pan over medium-high heat. By The Bon Appétit Test Kitchen. This Japanese eggplant recipe is all about that umami-rich miso glaze. You can have Grilled Eggplants with Miso & cheese using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Grilled Eggplants with Miso & cheese

You need 2 of ~3 eggplants (cut into bite sized pieces).
Prepare 1 of onion (cut into 5~7mm thin slices).
Prepare 5 of cm piece Japanese leek (chopped).
It's 150 of ~200g ground pork.
It's of cheese (as much as you want).
You need of salt and pepper (optional).
You need of miso sauce: (mix in advance).
Prepare 2 tbsp of miso.
It's 2 1/2 Tbsp of sugar.
It's 2 tbsp of sake.
You need 2 tbsp of mirin.

Can't find long, skinny, Japanese eggplants? The translation literally means eggplant grilled over a fire, which is exactly how it's done in Japan. My version is a little different - I pan fry the eggplant halves for a few minutes and finish them under a broiler until the miso glaze caramelizes and bubbles. The flavor is savory, smoky and sweet - with a.

Grilled Eggplants with Miso & cheese step by step

Stir fry ground pork over medium heat in a pan until it changes color. Add onion, Japanese leek and cook until wilted. Add eggplants and keep stir frying until cooked..
Pour the miso sauce and cook until the flavor blended and the liquid is almost gone. Season with salt and pepper (optional).
Arrange them on the plate and sprinkle cheese on top and toast in the toaster until it becomes golden brown..

How to make a Nikkei Cuisine grilled Aubergine / eggplant with miso and mozerella. Japanese and South American fusion food called Nikkei Cuisine. The miso glaze carmelizes on the grill to create a melt-in-your-mouth eggplant dish. The eggplants in the farmers market looked amazing. Topping the eggplant with a sweet and salty miso glaze and grilling it gives it a remarkable umami, "meaty" taste.