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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By katieg1096_9842345
Lost City, AL
on February 24, 2008
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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.
By thaddeusandkare...
santa barbara, CA
on February 09, 2007
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perhaps I used the wrong type of eggplant but this recipe was too chewy/tough and not acceptible to us.
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