Eggplant With Miso Sauce
Updated Oct. 10, 2023
- Total Time
- 11 minutes
- Prep Time
- 5 minutes
- Cook Time
- 6 minutes
- Rating
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Ingredients
- 4small Japanese eggplants - the long, slender, pale purple kind
- 2tablespoons safflower oil
- ¼cup white miso (soybean paste)
- 2tablespoons sake (rice wine)
- Sugar to taste
Nutritional analysis per serving (4 servings)
268 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 6 grams polyunsaturated fat; 44 grams carbohydrates; 17 grams dietary fiber; 27 grams sugars; 8 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
- Step 2
Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
- Step 3
Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.
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