Ingredients:
- 6 tbsp shiro miso* (white fermented soybean paste)
- 6 asian eggplants (about 8 inches), halved lengthwise
Directions:
- Preheat broiler.
- Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
- Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in 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. Brush generously with miso mixture and broil 2 minutes more. 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. Serve sprinkled with scallions.
- *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.43 Kcal (680 kJ) | ||
| Calories from fat | 40.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Sodium | 10.34mg | 0% | |
| Potassium | 1066.8mg | 23% | |
| Total Carbs | 29.65g | 10% | |
| Sugars | 19.97g | 80% | |
| Dietary Fiber | 13.91g | 56% | |
| Protein | 4.7g | 9% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 33.75 Kcal (141 kJ) | ||
| Calories from fat | 8.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 7% | |
|---|---|---|---|
| Sodium | 2.15mg | 0% | |
| Potassium | 221.7mg | 23% | |
| Total Carbs | 6.16g | 10% | |
| Sugars | 4.15g | 80% | |
| Dietary Fiber | 2.89g | 56% | |
| Protein | 0.98g | 9% | |
| Vitamin C | 2.1mg | 17% | |
| Calcium | 9.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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