Miso-Glazed Eggplant

Name: Miso-Glazed Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 Asian eggplants(about 8 inches), halved lengthwise; 6 Tbsps shiro miso* (white fermented soybean paste); 3 Tbsps rice vinegar (not seasoned); 2 scallions, finely chopped; 4 teaspoons sugar; 2 Tbsps vegetable oil plus additional for brushing pan; 2 Tbsps water

Need a gluten free and vegan side dish? Miso-Glazed Eggplant could be an awesome recipe to try. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 201 calories, 7g of protein, and 7g of fat. A mixture of vegetable oil plus additional, shiro miso, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.

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Vinegar

Ginger

Sugar

Water

Miso

Equipment you will use

Whisk

Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan.

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Eggplant

Cooking Oil

Equipment you will use

Baking Pan

Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes.

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Eggplant

Cooking Oil

Brush generously with miso mixture and broil 2 minutes more.

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Miso

Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes.

Ingredients you will need

Eggplant

Glaze