Grilled eggplant with sweet miso glaze from The Cook's Illustrated Guide to Grilling and Barbecue: A Practical Guide for the Outdoor Cook by Cook's Illustrated Magazine

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Notes about this recipe

  • hillsboroks on July 26, 2014

    We had some of the miso glaze leftover from the eggplant last night and tried this recipe again using zucchini. It was fabulous! This may be our new favorite grilled zucchini recipe too!

  • hillsboroks on July 26, 2014

    Wonderful flavor and tasty new way to enjoy eggplant on the grill. I used Japanese eggplants that were small so I just cut them in half the long way and brushed them with the flavored oil. The miso glaze is quite easy to make but really adds the flavor at the end. Served these with Star Anise Game Hens from Tom Douglas' Seattle Kitchen and it was a perfect pairing of Asian flavors. I will definitely make these again.

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