A white plate with grilled eggplant slices garnished with chopped green onions, cilantro, sesame seeds, and sprinkled with sauce.

SUMMER GRILLED EGGPLANT

Serves 2–4

Equipment: Grill Pan, The Chef’s Press 13 oz.

Spicy Miso Ginger Glaze:

  • 2 Tablespoons white miso paste

  • 1 Tablespoon grated fresh ginger

  • 1 Tablespoon maple syrup (or honey)

  • 2 teaspoons rice vinegar

  • 1 teaspoon toasted sesame oil

  • 1 Tablespoon soy sauce or tamari

  • 1 teaspoon chili crisp or a pinch of red pepper flakes (adjust to taste)

  • 1 Tablespoon warm water to thin, if needed

Summer Grilled Eggplant:

  • 2 medium Japanese eggplants (or 1 large globe eggplant), sliced lengthwise into ½-inch planks

  • Olive oil or neutral oil for brushing

  • Kosher salt

Garnish:

  • Thinly sliced scallions

  • Toasted sesame seeds

  • Fresh herbs like Thai basil or cilantro

Instructions:

  1. Preheat your grill to medium-high heat. If using charcoal, aim for an even, hot fire with no large flames.

  2. Make the glaze: In a small bowl, whisk together miso, ginger, maple syrup, vinegar, sesame oil, soy sauce, and chili. Add a splash of warm water to loosen if too thick. Set aside.

  3. Prep the eggplant: Cut eggplant into 2” rounds if using Globe Eggplant, or cut into halves if using Japanese. and sprinkle with kosher salt. Let them sit for 10 minutes to draw out a bit of moisture, and use a paper towel to dry the eggplant. Brush eggplant slices with olive oil on both sides.

  4. Grill + Press: Place the eggplant slices cut-side down on the grill. Use The Chef’s Press to gently press each slice, helping them make full contact with the grates. Grill for 3–4 minutes, then flip, press again, and grill for another 3–4 minutes.

  5. Glaze + Char: Brush the top of each eggplant slice with the miso glaze. Flip once more for 1–2 minutes, letting the glaze caramelize. Repeat on the other side. The edges should be deeply charred, and the centers creamy.

  6. Serve: Arrange on a platter, garnish with scallions, sesame seeds, and herbs. Serve hot or at room temperature.

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