Miso Grilled Eggplant

Sorry for not posting over the past few weeks, I was away for 2 weeks so I have not been cooking very much. I am going to be working for the rest of the summer, which means that I will not be posting on a regular basis. Once school starts I think I will start posting more consistently. On another note, While I was in Boston with a family friend, she told me about a recipe for Miso Eggplant. When I got home I looked at the recipe and made my own version on the Miso Eggplant. Instead of baking it, I grilled it and it was delicious! I hope you enjoy my recipe for Miso Grilled Eggplant

Ingredients:
1 Eggplant
1 Tablespoon Rice Vinegar
1 1/2 Tablespoons Honey
2 Tablespoons Soy Sauce
2 Teaspoons Sesame Oil
1 Tablespoon Miso Paste
1/4 Teaspoon Chili Oil

First, heat the grill to 425 degrees fahrenheit. Cut the eggplant in half and score the inside using a knife.

Then in a bowl mix together the rice vinegar, honey, soy sauce, sesame oil, miso paste, and chili oil together using a whisk until fully combined.

Using a basting brush, evenly coat the eggplant with the miso sauce, then place on the grill and let it cook for 3 minutes. Flip over the eggplant and let it cook for about 2 minutes on the other side. At this point, you can baste the top with a little more of the sauce. Take the eggplant off the grill.

Serve with salad or rice, and enjoy!