Grilled Eggplant and Broccoli with Red Miso Butter
Difficulty: Easy | Makes: 6-8 Servings
Savory summer side dish - you won't want to miss this one!
For the Red Miso Butter
- 3 tablespoons Roland® Organic Red Miso
- 1/4 cup Roland® Unseasoned Rice Vinegar
- 1/4 cup Roland® Organic Tahini (available on Amazon)
- 1 tablespoon Roland® Maple Syrup
- 1/2 cup melted butter
- 1 lemon
For the Grilled Eggplant and Broccoli
- 2 pounds broccoli florets
- 2 medium eggplants, cut into 1/2 slices
- Sea salt
- Roland® Roasted White Sesame Seeds, to garnish
- Lemon wedges, to garnish
Directions
- Preheat your grill to high heat
- In a large mixing bowl, combine all of the red miso butter ingredients and stir until well combined
- Add all of the broccoli and eggplant to the bowl and toss, evenly coating all the florets in the red miso butter
- Place the broccoli on the grill; as the broccoli begins to cook add the coated eggplant to the grill
- Turn the broccoli on the grill, you should begin to see char on the side closest to the heat. Flip each piece of eggplant, cooking them for 2-4 minutes or until the broccoli is charred and the eggplant has visible grill marks
- Remove the vegetables from the grill and place them back into the mixing bowl with the remaining red miso butter, gently toss to coat all vegetables
- Top with toasted sesame seeds and serve with lemon wedges
