If there is one vegetable that grows really well in the hot Florida summer weather, it's eggplant! We have harvested dozens of eggplants from our small Florida garden and they just keep coming back! If you are an eggplant lover, you will enjoy these kabobs. I roasted mine in the oven, but you could easily do this on a grill.
3-4 Japanese eggplants
3T miso paste
1 1/2 T rice wine vinegar
1 1/2 t sesame oil
1 1/2 T soy sauce
1 T maple syrup
1 t fresh grated ginger
sesame seeds
minced scallions
1. Mix together the miso, vinegar, oil, soy sauce, maple syrup, and grated ginger.
2. Cut the eggplants longitudinally, in half, and then cut the halves into chunks. Lay out the chunks on paper towels and salt generously. The salt will draw the bitter juices out. After 20 minutes, rinse off the eggplant and pat dry.
3. Thread the chunks onto skewers. Generously baste with the miso mixture.
4. Line a baking sheet with parchment paper and place skewers on sheet. Bake at 425 degrees for about 25 minutes or until eggplant is nicely browned and softened.
5. Sprinkle sesame seeds and minced scallions over eggplant before serving.
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