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Serves 6 / Ingredient tip: Long, slender Japanese eggplant are lovely, but this side dish also works well with regular eggplant (slice crosswise into disks) or zucchini (slice lengthwise). Use leftover vinaigrette as a tasty salad dressing or marinade for fish.
1½ tablespoons peanut oil
2 tablespoons plain sesame oil, divided
1½ tablespoons rice vinegar
1 teaspoon low-sodium soy sauce
½ tablespoon white miso
½ clove garlic, minced
¾ teaspoon minced fresh ginger
½ teaspoon honey
3 Japanese eggplants (1 pound total), halved lengthwise
3 cups finely sliced Chinese cabbage
Toasted sesame seeds, for garnish
- In a small bowl, whisk together peanut oil, 1 tablespoon sesame oil, vinegar, soy sauce, miso, garlic, ginger, and honey. Set aside.
- Preheat grill to medium-high. Brush sliced eggplants with remaining sesame oil. Sprinkle with salt and pepper. Grill skinside up for 3-4 minutes. Turn and grill an additional 2 minutes.
- Arrange cabbage on serving plates and top with grilled eggplant; drizzle with about half of the miso vinaigrette. Sprinkle with toasted sesame seeds.
PER SERVING: 71 cal, 63% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 6g carb, 3g fiber, 62mg sodium
Recipe developer Karin Lazarus enjoys the role of culinary sleuth, including finding new ways to enjoy foods from the grill.
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TIP: Gas grills produce a less intense heat than charcoal fires, so cooking times will be longer.