Grilled Eggplants with Soy Miso Sauce and Peppers

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These irresistible eggplants are easy-to-make and prepares in quick time. All you need is the right seasoning and sauce to coat the slices. Since eggplants are tender, they're grilled instantly. To get the best results, make sure you take large seedless eggplants and slice them evenly. If kept for long time, these grilled eggplants tend to get moist. Therefore, you must consume this recipe on the same day instead of refrigerating the leftovers. To get a slightly different taste, you can also add some mint leaves paste in the sauce. In that case, slightly lower the quantity of peppers to balance the entire texture. Let's make these scrumptious and aromatic eggplants in our kitchen for our family.

Grilled Eggplants with Soy Miso Sauce and Peppers
Grilled Eggplants with Soy Miso Sauce and Peppers
Author:

Spicy grilled eggplants slices

Enjoy these spicy and flavorful grilled eggplant slices seasoned with pungent soy miso base and loads of hot peppers to tantalize your hungry taste buds.

Preparation Time: 25 minutes
Cooking time: 15 minutes
Servings: 6

Ingredients:
  • 750 gm eggplants (nice and big)
  • 1 cup soy miso
  • 3 to 4 whole cayenne peppers (dried)
  • 1 tsp soy sauce
  • 1/4 tsp ginger paste
  • 1/4 tsp garlic paste
  • 50 gm onion paste
  • 1 green chili paste
  • 1/2 tsp coriander seeds powder
  • 6 to 8 tsp extra virgin olive oil
  • salt to taste

Instructions:

  1. Wash all the eggplants and slice them evenly in a bowl of fresh water.
  2. Make coarse powder of all cayenne peppers in a blender.
  3. Take a separate bowl and add miso with half cup of lukewarm water in it.
  4. Mix it thoroughly till it transform into paste.
  5. Add cayenne pepper powder, soy sauce, ginger paste, garlic paste, onion paste, green chili paste, coriander seeds powder, olive oil and salt in the miso paste.
  6. Mix all the ingredients with the spatula for about 2 to 3 minutes.
  7. Take out all the eggplant slices from the bowl and apply the miso marinade on both the sides of each slice.
  8. Heat a grill pan on a medium flame and grease it with a tsp of olive oil.
  9. Grill all the eggplants from both the sides for 3 minutes each.
  10. Garnish with chopped coriander and serve immediately.

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