Grilled Miso Eggplant with Noodles
Eggplant & Noodles
A vegetarian showstopper that proves the kamado isn't just for meat. Whole eggplants go on the grill until their flesh turns silky and smoky, brushed with a punchy miso-chili marinade that caramelizes into a sticky glaze. Served over noodles with sesame, scallions, and a final drizzle of chili oil, deeply savory, a little sweet, and built for sharing straight off the grill.
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INGREDIENTS
INGREDIENTS: • 2 large eggplants • 3 tbsp miso paste • 1 tbsp pickled ginger, chopped • 1 tbsp chili oil • 2 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp honey • 250g noodles (e.g. udon or soba) • 1 tbsp toasted sesame seeds • 2 scallions, sliced • 1 tbsp extra chili oil, for drizzling Salt, for drawing out moisture
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01Eggplant
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02Udon
INGREDIENTS: • 2 large eggplants • 3 tbsp miso paste • 1 tbsp pickled ginger, chopped • 1 tbsp chili oil • 2 tbsp soy sauce • 1 tbsp rice vinegar • 1 tbsp honey • 250g noodles (e.g. udon or soba) • 1 tbsp toasted sesame seeds • 2 scallions, sliced • 1 tbsp extra chili oil, for drizzling Salt, for drawing out moisture
Prep the eggplants
Cut the eggplants lengthwise and score the flesh in a crosshatch pattern to help them absorb flavors during grilling. Lightly salt the cut eggplants and let stand for about 10 minutes to draw out moisture.
Make the miso marinade
Pat the eggplants dry with paper towels. Combine miso paste, pickled ginger, chili oil, soy sauce, rice vinegar, and honey in a bowl, stirring until well blended.
Preheat the kamado
Set up your BSTRD kamado with two heat zones and bring it to a steady 180°C
Grill the eggplants
Brush the cut side with the miso marinade and place cut-side down on the hotter zone. Cook for 5-7 minutes per side until beautifully caramelized, brushing occasionally with more marinade. Then move to the cooler zone to finish cooking slowly until the flesh is completely tender.
Cook the noodles
Meanwhile, cook the noodles according to package instructions, drain, and set aside.
Serve
Place the grilled eggplants on a serving dish with the noodles alongside or beneath them. Garnish with toasted sesame seeds, scallions, and a drizzle of extra chili oil for a spicy kick.
“Don't rush the finish on the cooler zone, moving the eggplant too early means a burnt glaze on the outside and a raw center. Patience there is what gets you fully tender flesh under a sticky, caramelized skin.”
— BSTRD tip: