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Broiled Miso Eggplant

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
This Broiled Miso Eggplant is a seriously delicious, nourishing, salty-sweet Japanese dish that has long been one of my favorites. In Japan, eggplant is considered a cooling food, and is eaten all through the...

Ingredients


  • 2 small Asian eggplants, halved lengthwise (See Ann’s Tips)
  • ½ teaspoon canola or grape seed oil
  • ¼ cup white miso (See Ann’s Tips)
  • 2 tablespoons rice vinegar
  • 2 teaspoons water
  • 2 teaspoons honey
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons soy sauce
  • ½ teaspoon sesame oil

Nutrition Facts

Calories

110 cals

Fat

3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

20 g

Sugar

11 g

Fiber

7 g

Protein

4 g

Sodium

791 mg

Directions

  1. Preheat the broiler. Brush the cut sides of the eggplants with the oil.
  2. Broil until they begin to turn golden brown, about 8 minutes.
  3. Meanwhile, in a small bowl, whisk the miso, rice vinegar, water, honey, freshly grated ginger, soy sauce and sesame oil. Mix until well blended.
  4. Remove the eggplants from the oven and spread the miso mixture evenly on the eggplants. Return to the broiler and broil for another 4 to 5 minutes or until the miso mixture is bubbling and turning golden. Serve hot or at room temperature.

Chef Tips

You don’t have to salt long slender Asian Eggplants. If you can’t find them at your store, use either baby Italian eggplants, or the smallest you can find. Halve them as per recipe then sprinkle with salt, and let sweat in a colander for 30 minutes. Rinse and pat dry before broiling..

As a rule of thumb, the darker the miso, the stronger the taste. White miso (miso shiro) is the sweetest, and can be found at most Asian supermarkets or near the tofu in most grocery stores.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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