Grilled Eggplant with Miso Butter

  • 2 small eggplants (such as the Chinese eggplant featured in the photos above), sliced in half lengthwise
  • ⅓ cup butter, softened
  • 2 teaspoons white miso paste

Using a sharp paring knife, slice a hash pattern into the cut side of the eggplant, taking care not to pierce through to the outer skin. I used a repeating cross pattern, but any pattern that leaves grooves in the eggplant flesh will work.

Stir the butter and miso paste together to form a salty compound butter. Set aside.

Grill the eggplant, skin side down, on a grill with medium coals or medium gas setting until the flesh is soft; about 6-8 minutes for most small eggplants. Remove from the grill and immediately spread the miso butter generously over the hot eggplant. After the butter has melted into the eggplant, feel free to slather more on. Serve warm next to your favorite grilled foods.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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