Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 15 ounces of canned chickpeas by draining and rinsing them thoroughly, then slice 2 medium Japanese eggplants into 1-inch thick rounds and cut 4 green onions into 1-inch pieces.

2. 2

   Combine 3 tablespoons of white miso paste, 2 tablespoons of sake, 2 tablespoons of mirin, 1 tablespoon of yuzu juice, 1 tablespoon of soy sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of sesame oil in a small bowl to create the yuzu-miso glaze, whisking until smooth.

3. 3

   Thread the prepared chickpeas, eggplant rounds, and green onion pieces alternately onto 8 soaked wooden skewers.

4. 4

   Preheat a grill or prepare a charcoal fire to medium-high heat, ensuring the grates are clean and lightly oiled.

5. 5

   Grill the skewers for 4 minutes on each side, basting them generously with the yuzu-miso glaze during the last 2 minutes of cooking on each side, until the vegetables are tender and slightly charred and the chickpeas are warmed through.

6. 6

   Serve the Sumiyaki Garbanzo & Nasu Skewers immediately as a satisfying main course or an appealing appetizer.