Miso Eggplant

Most people think of miso as a type of soup, but this traditional Japanese seasoning makes a delicious marinade for vegetables.

2 tablespoons white (shiro) miso paste

2 tablespoons water

2 tablespoons soy sauce

1 tablespoon olive oil

2 medium eggplant, cut crosswise into

1/2-inch-thick slices

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

In a shallow nonreactive dish just large enough to hold the eggplant slices in a single layer, stir together the white miso paste, water, soy sauce, and olive oil. Place the eggplant in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the eggplant from the marinade and shake off the excess. Discard the marinade. Season with the salt and pepper to taste.

Place the eggplant slices on the grill. Close the lid and cook, turning once, until tender, 3 to 4 minutes per side. Serve warm or chilled.

Serves 4 to 6.

Cooking Tip: Miso paste is a traditional Japanese seasoning made from fermented soybeans. There are two main varieties available: red (aka) or white (shiro). Look for it in the Asian foods or refrigerator sections of your local market.

Marinate: 30 minutes.