Another easy barbeque dish is this Japanese grilled eggplant. My older son, who usually says “no thank you, I’m good” when asked if he wants any veggies, devours this dish. Needless to say I like to make it often as it gets some vegetables into him.

I just went to Amazon and see that The Barbeque Bible! is now a colour edition – my copy is in black and white. I’m thinking about ordering the colour edition myself because my copy is now very messy (I’ve used this book so often!)

This is a very easy dish to make. You can add these as a last minute thought when you are cooking something else on the barbeque, like Grilled Baby Bok Choy.
The picture isn’t very exciting but don’t let it fool you.

Belle says: This eggplant dish is the same dish we’ve ordered in many different Japanese restaurants. It’s delicious, and filling enough to be the main course of a vegetarian meal!

Grilled Eggplant with Miso Barbeque Sauce
Adapted from The Barbeque Bible! by Steven Raichlen

4-6 Asian eggplants (the long thin ones)
1/3 cup organic white miso
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1 tbsp mayonnaise
2-3 tbsp dark sesame oil for brushing

1. Pre-heat your BBQ for direct grilling’; clean and oil the grates.
2. Cut the eggplants in half lengthwise. Make criss-cross cuts into the eggplants about 1/8″ deep and very close together on the flesh side.
3. Mix the miso, sake, mirin, sugar and mayonaise together in a bowl until smooth.
4. Place eggplants flesh side down on the BBQ and grill 3-5 minutes (until brown).
5. Using tongs, turn the eggplants over and brush with the miso mixture.
6. Continue grilling 6-8 minutes or until brown and soft from the sides.

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