Marinated Grilled Graffiti Eggplant

I was inspired to make this dish after picking up Graffiti Eggplant at the farmers market. With an added Asian flare, the dish is packed with umami because of miso and also subtle hint of pice from the sriracha. By marinating the eggplant before they hit the grill, it allows the eggplant to absorb as much flavor as possible and to help soften the vegetable itself. The beautiful, tender flesh makes it an ideal side dish to serve at a dinner party, or even just with family and friends.

Total Time: 25 minutes

Yield: 4-6 servings

Ingredients

3 graffiti eggplant, sliced in half lengthwise, sliced into strips, and cut into 3-4” pieces

2 tbsp vegetable oil

3 tsp sriracha

1 small onion, diced

4 tbsp honey

2 tbsp miso

3 cloves of garlic, grated

1 tsp salt

Directions

1. In a medium bowl, whisk together the marinade ingredients.

2. Add in the eggplant and toss to coat. Marinate the eggplant for 20 minutes.

3. Bring your grill to medium heat. Using a grill basket, add the eggplant without adding too much of the marinade liquid in (reserve the liquid in the bowl). Grill for 10 minutes, shaking or tossing the eggplant every 3 minutes.

4. Place the eggplant back into the bowl with the marinade and toss to coat. Serve!