Miso Grilled Eggplant and Scallops
Miso Grilled Eggplant and Scallops
Get this quick and easy miso grilled eggplant and scallop recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 3 minutes
  • Yield 4 servings
  • Miso Glaze:
  • ½ cup Light Miso Paste (found at Asian food stores or health food stores)
  • 2 tablespoons Honey
  • 2 tablespoons Mirin or Sake
  • 2 Japanese Eggplant
  • 454 grams large seas Scallops (dry pack frozen)
  • 1 tablespoon lightly toasted Sesame Seeds
  1. For glaze, stir all ingredients together and chill until ready to use
  2. Preheat a grill on high heat. Slice eggplant on the bias into pieces 1/2-inch thick
  3. Grill until soft and showing grill marks, about 3 minutes, then turn over
  4. Brush glaze on cooked side of eggplant, then turn over to cook 1 minute while glazing second side
  5. Remove from grill and set aside on a platter. Repeat same method with scallops
  6. Serve eggplant and scallops warm and garnished with sesame seeds
  1. Stylist Notes:
  2. Test for yield (we make a broiled version of this at home - we mix an egg yolk into the miso and it soufflés under the broiler - yum!)
  1. Other Notes:
  2. Talk about Japanese eggplant
  3. Talk about miso paste and mirin and sake
  4. No need to salt dish because miso is salty (talk about summer vs winter miso)

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