I found these little beautiful eggplants at the market, and they were too cute to resist! I decided to grill them up as one of a few appetizers with friends. You can easily get a larger eggplant and make this a full meal, pairing it with a bright and acidic tomato and herb salad.
If you don't have a grill pan to get the pretty grill marks, you can either sear them in a pan or just take them straight to the oven.
Serves: 1, or more for entertaining Time: 20 minutes Difficulty: Doesn't get any easier!
- 1 eggplant or several baby eggplants, halved
- handful of herbs, chopped for garnish
- 1 lime
- pepper, oil
Preheat the oven to 350 degrees. Also heat a grill pan.
Drizzle the eggplant with oil and season with pepper. Grill them for just 2-4 minutes, cut-side down, to get grill marks.
Brush the miso onto the flesh of the eggplant and transfer them to the oven. Bake for another 20 minutes, or until tender.
Serve and garnish with the herbs and a squeeze of lime juice.