Grilled eggplant with miso glaze
Eggplant adds fiber and makes the dish satisfying even without a heavy side. Miso paste and sesame oil bring deeper flavor together with a modest amount of fat. This appetizer works well for a keto menu and next to grilled meat or fish.
Make the glaze
Mix the miso paste (25 g), honey (10 g), soy sauce (10 g), water (30 g), and sesame oil (5 g) into a smooth thick glaze.
Cook the eggplant
Cut the eggplant (325 g) in half lengthwise and score the flesh deeply in a crosshatch pattern without cutting through the skin. Brush the eggplant with the vegetable oil (5 g) on all sides.
Place the halves flesh side down on the grill grate and cook for 6-7 minutes over moderate coals. Turn the eggplant over, generously brush the flesh with the miso glaze, and cook for another 8-10 minutes until the flesh becomes fully soft. Serve right away.
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