This recipe comes to us from Anton’s Mom, Kay! This is a really easy and delicious way to enjoy eggplant. Brushing eggplant with oil and grilling it is a great way to prepare it for sauces and adding to other dishes. If you don’t have a grill, use a grill pan or just a cast iron skillet. For softer eggplant slices, cut them a bit thinner than pictured.
Once the eggplant is grilled, mix together the dressing ingredients. I used an immersion blender to remove any lumps from the miso, but you can also just use a whisk. The dressing is really salty, so drizzle lightly or serve the dressing on the side for everyone to add as they like. For an egg-free dish just use vegan mayonnaise. You won’t even taste the difference. Serve with chopped cilantro.
Grilled Eggplant with Miso Dressing
2 large Japanese or Italian eggplants