Ginger-Garlic Miso Glazed Eggplants

Sweet-n-salt eggplant is great side dish. Use small Italian or long Japanese eggplants. Inspired by recipe from Sunset and many others.

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Yield: 2 servings (4 pieces each)

2 Japanese eggplants, cut on quoters
2 tbsp. Minute Miso
1 tsp. fresh ginger, grated
1 clove garlic, minced
1 tsp. brown sugar
1 tsp. reduced-sodium soy sauce
1/2 tsp. rice vinegar
pinch of red chili flakes
scallion and sesame seeds

Preheat broiler with a rack 4 inches from heat source.

Heat an ovenproof frying pan over high heat, spray with cooking spray. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.

In a small bowl, combine miso, sugar, garlic, ginger, soy sauce, vinegar and chili flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 5  minutes. Sprinkle with scallion and sesame seeds.

1 serving (without sesame seeds) is about 63 calories

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