I loved this recipe. I would definitely make it again, and I think I'll try the miso glaze on pork or beef as well. Yummy!
Miso-Glazed Eggplant (Nasu Miso)
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 20 minutes. Serve this as a side dish, or try it with rice for a light vegetarian meal.
Yield: Serves 4
More From Sunset
Amount per serving
- Calories: 221
- Calories from fat: 49%
- Protein: 4.7g
- Fat: 12g
- Saturated fat: 1.6g
- Carbohydrate: 24g
- Fiber: 3.9g
- Sodium: 838mg
- Cholesterol: 0.0mg
- 3 tablespoons vegetable oil
- 4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
- 1/3 cup yellow or red miso*
- 2 tablespoons packed light brown sugar
- 2 tablespoons sake or white wine
- 1/4 teaspoon red chile flakes
- 1/4 cup cilantro leaves
- 1 teaspoon toasted sesame seeds
- 1. Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.
- 2. In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.
- *Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
- Note: Nutritional analysis is per serving.
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