Sweet & Spicy Marinated Baby Eggplant, grilled until tender and served over rice!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Marinating Time 30 minutesmins
Total Time 50 minutesmins
Equipment
Grill Pan
Ingredients
8-12Baby eggplants, cleaned and diced into 1-inch cubesMay substitute regular eggplant
1/2cupSoy sauce
1/3cupMirin
1tbspGarlic chili paste
2tbspRice wine vinegar
2tspMiso Paste
2tbspBrown sugar
1tbspGinger, minced
1tbspGarlic, minced
Steamed white or brown rice, to serve along
Black and white sesame seeds, for garnish
Sliced green onion, for Garnish
Instructions
In a large mixing bowl combine the soy sauce, mirin, garlic chili paste, rice wine vinegar, miso paste, brown sugar, minced garlic, and ginger. Whisk to combine until the sugar is dissolved. Add in the diced baby eggplant, try to make sure all pieces are covered in the marinade. Allow to marinate for at least 30 minutes, an hour at most.
Heat your grill pan over medium-high heat, once warm, use a slotted spoon to spoon the eggplant out of the marinade and into the heated pan. Grill over medium-high heat until tender and charred, occasionally spooning the leftover marinade over the top of the eggplant while cooking.
Once the eggplant has finished cooking serve on a bed of steamed rice, spoon and remaining marinade over the top and garnish with sliced green onions and sesame seeds. This dish is best served immediately.