Vegetarian BBQ miso eggplant

Prep 10 min
Total 25 min
Makes 4 Servings



3 tbsp
4 tsp
1 1/2 tsp
312-g pkg
textured vegetable protein (TVP), such as Yves Original Veggie Ground Round
1 tbsp
minced fresh ginger
green onions, thinly sliced, green and white slices kept separate
Japanese eggplants


  • PREHEAT barbecue to medium. Combine mirin with miso in a small bowl; set aside.
  • HEAT a large non-stick frying pan over medium-high. Add oil, then TVP, chili flakes, ginger, white slices of green onion and 3 tbsp of mirin mixture. Stir well until heated through, about 2 min.
  • SLICE eggplants in half lengthwise, without cutting all the way up like a book. Make shallow cross-hatch cuts on eggplant, then brush cut sides with remaining mixture.
  • OIL grill. Barbecue eggplants, cut-side down, with lid closed, rotating halfway through, for 5 min. Flip eggplants and continue barbecuing until tender, about 6 more min. Plate and top with TVP mixture. Garnish with green onion slices.

Serve with Crunchy Japanese apple salad.


Calories 167, Protein 14 g, Carbohydrates 20 g, Fat 4 g, Fibre 5 g, Sodium 660 mg.

Wine Pairings

Pair it with: A tart and peppery white.
The rich flavours of miso and TVP require careful consideration when it comes to your choice of wine. The solution? This grüner from Austria tingles with lip-smacking Granny Smith apples and peppery spice.
Our Pick: Loimer Grüner Veltliner, Austria, $20.

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