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 Cooking Light

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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

  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.
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