ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Miso-Garlic Broiled Eggplant

Photo: Karry Hosford
Yield 4 servings
Miso, garlic, and crushed red pepper give this dish an intense flavor. Serve this as an appetizer or side.

Ingredients

  • 1/4 cup mirin (sweet rice wine)
  • 3 tablespoons yellow miso (soybean paste)
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)
  • Cooking spray
  • 1 tablespoon sesame seeds
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 115
  • caloriesfromfat 26 %
  • fat 3.3 g
  • satfat 0.5 g
  • monofat 1.1 g
  • polyfat 1.5 g
  • protein 3.3 g
  • carbohydrate 16.1 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 475 mg
  • calcium 46 mg

How to Make It

  1. Preheat broiler.

  2. Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.