Grilled Eggplant and Tomatoes with Ginger-Miso Dressing
A clean, well-oiled grate makes grilling tomatoes a cinch.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
1 1-inch piece ginger, peeled, sliced
1/4 cup white miso (fermented soybean paste)
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons vegetable oil, divided
1 eggplant (about 1 lb.), cut into 1-inch wedges
4 firm ripe plum tomatoes, halved lengthwise
Kosher salt, freshly ground pepper
Preparation
ingredient info
Step 1
White miso, also known as shiro miso, is available at Japanese markets, natural foods stores, and in the refrigerated Asian foods section of some supermarkets.
instructions
Step 2
Blend ginger, miso, vinegar, sesame seeds, 1 Tbsp. oil, and 1/4 cup water in a blender, adding water by teaspoonfuls if mixture is too thick, until creamy. Set ginger-miso dressing aside.
Step 3
Prepare grill for medium-high heat. Rub eggplant and tomatoes with remaining 2 Tbsp. oil and season with salt and pepper. Grill vegetables until charred and tender, 4–6 minutes per side. Serve vegetables with ginger-miso dressing.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 6 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 800
