Miso Glazed Eggplant: Low Carb

From Food Network Kitchens

Rated: 2 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
6 min
Level:
Easy
Yield:
2 servings

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Times:

Prep: 10 min
Inactive Prep: --
Cook: 6 min
Total:: 16 min

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Ingredients

1 tablespoon white or yellow miso
1 teaspoon soy sauce
2 medium Asian eggplants (long, thin eggplants), about 4 ounces
Vegetable oil

Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil.

Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan.

Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve.

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Comments & Reviews

recipe Miso Glazed Eggplant: Low Carb
Anonymous 02-24-2008
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Great Low Carb Recipe
Rated: 4 stars out of 5

This is a very flavorful low carb recipe. I find that cutting the eggplant into rounds instead of length-wise into halves... seems to work better. The skin is in a smaller ratio to flesh, eliminating the possibility of "toughness" ruining the dish. I have tried this recipe with both regular and Japanese eggplants with very good results. I make it without the brushing with oil (saving fat calories) and it is still delicious.Read more
recipe Miso Glazed Eggplant: Low Carb
Anonymous 02-09-2007
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too chewy miso eggplant
Rated: 1 stars out of 5

perhaps I used the wrong type of eggplant but this recipe was too chewy/tough and not acceptible to us.
recipe Miso Glazed Eggplant: Low Carb
Anonymous 04-02-2006
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boring
Rated: 2 stars out of 5

the only interesting thing about this recipe is that i learned a fantastic way to cook eggplant to perfection. but it was... pretty flavorless.Read more