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; 1 Tbsp finely grated peeled fresh ginger; 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

Miso-Glazed Eggplant requires approximately 45 minutes from start to finish. For $2.06 per serving, you get a side dish that serves 6. Watching your figure? This gluten free and vegan recipe has 202 calories, 7g of protein, and 7g of fat per serving. A mixture of rice vinegar, water, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat broiler.

Equipment you will use

Broiler

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

Ingredients you will need

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.

Ingredients you will need

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.

Ingredients you will need

Eggplant

Cooking Oil

Brush generously with miso mixture and broil 2 minutes more.

Ingredients you will need

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