Grilled Eggplant Salad with Papaya-Miso Sauce

Preparation info

  • Serves

    6 to 8

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    In the Philippines, we would grill our small, slender, local eggplants on a parilla [small grill] over a fire on top of the stove. Here we use an innovative sauce—ripe papaya mixed with miso—to serve with the grilled eggplant.

    Ingredients

    Papaya-Miso Sauce

    • One small ripe papaya (1 to 1 ½ pounds), peeled, seeded, and cut into pieces
    • ½ cup

    Method

    1. For the sauce, place all the ingredients in a blender or food processor and blend until smooth. If the sauce is too thick, add water as needed.
    2. For the eggplant, preheat the broiler. Place the eggplants on a broiler pan and broil 6 inches from the heat source, turning once with tongs, until blackened on all sides, 6 to 8 minutes, depending on the size of the eg