Grilled Eggplant Salad with Papaya-Miso Sauce

Name: Grilled Eggplant Salad with Papaya-Miso Sauce
Yield: Serves 6 to 8
Cuisine: Philippines
Ingredients: 2 tablespoons olive oil; 12 cherry tomatoes, halved; ½ cup light miso (preferably organic); ¼ cup rice vinegar; One small ripe papaya (1 to 1 ½ pounds), peeled, seeded, and cut into pieces; 8 Chinese eggplants; ¼ teaspoon minced ginger

Preparation info

Serves
6 to 8

Appears in

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

Asia
Philippines
Side dish
Vegan
South East Asia
Gluten-free

Method

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.
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