Miso Glazed Eggplant: Low Carb

Name: Miso Glazed Eggplant: Low Carb
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 1 tablespoon white or yellow miso; 1 teaspoon soy sauce; 2 medium Asian eggplants (long, thin eggplants), about 4 ounces; Vegetable oil

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 2 servings

A streamlined take on nasu dengaku, broiled eggplant is brushed with a miso-soy glaze producing a simple yet satisfying side dish. With just four ingredients, the quality of the eggplant is important in this recipe. Seek out the freshest eggplants that are thin with slightly firm flesh and smooth and shiny skin. Older eggplants tend to be bitter.

Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 2 servings

Ingredients

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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.