EGGPLANT STEAKS WITH MISO GLAZE
SERVES 4 STEAKS
FOR THE STEAKS
2 eggplants
8 tbsp. peanut oil
FOR THE MISO GLAZE
1/4 cup plus
2 tbsp. (90ml) rice wine
2 tbsp. miso paste
2 tbsp. maple syrup
EXTRAS
2 spring onions
2 tsp. red pepper flakes
NUTRITIONAL VALUES
Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg
METHOD
Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.
Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.
Combine all of the glaze ingredients in a mixing bowl.
Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.
Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.
Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.
Combine all of the glaze ingredients in a mixing bowl.
Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.
Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.
RECIPE NOTES
You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.
