This was amazing! Loved it. I have 2 settings on my broiler and cooked on low for 6 mins and then high for the last 2 since I saw other posters had said theirs burned.
Miso-Garlic Broiled Eggplant
Photo: Karry Hosford
Miso, garlic, and crushed red pepper give this dish an intense flavor. Serve this as an appetizer or side.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 115
- Calories from fat: 26%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 1.5g
- Protein: 3.3g
- Carbohydrate: 16.1g
- Fiber: 4g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 475mg
- Calcium: 46mg
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
Preparation
- Preheat broiler.
- 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.
Miso-Garlic Broiled Eggplant Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, Asian, Japanese
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Broil
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
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Miso Grilled Vegetables
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